Ingredients:

  • 1 ¾ cups (220g) all-purpose flour
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, chilled and cubed
  • 4-5 tbsp ice water
  • 6 large eggs
  • 1 cup (240ml) heavy cream
  • 1 cup (240ml) milk
  • 1 ½ cups (150g) cooked bacon or lardons, chopped
  • 1 cup (100g) grated Gruyère cheese (or cheddar)
  • ½ tsp nutmeg
  • Salt and pepper to taste

Instructions:

  1. Combine flour and salt in a bowl. Cut in cold butter until mixture resembles coarse crumbs. Add ice water gradually; mix until dough comes together. Shape into a disc, wrap in plastic, and chill for 30 minutes.
  2. Preheat your oven to 375°F (190°C).
  3. On a floured surface, roll out chilled dough to fit your pie dish. Transfer to the dish and trim any excess.
  4. Line with parchment paper, fill with baking weights/beans, and bake for 15 minutes. Remove weights and bake for an additional 10 minutes until lightly golden.
  5. In a bowl, whisk together eggs, cream, and milk. Stir in chopped bacon, cheese, nutmeg, salt, and pepper.
  6. Pour the filling into the pre-baked crust. Bake for 35-40 minutes or until the custard is set and golden on top.
  7. Allow to cool for a few minutes before slicing.