Preparation Steps

• For the crust: In a bowl, whisk together flour and salt. Cut in cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Add 2-3 tablespoons of ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to a 9-inch pie plate.
• Trim and crimp the edges. Prick the bottom of the crust with a fork.
• Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove parchment paper and weights, and bake for another 5-7 minutes, until lightly golden.
• For the filling: Cook bacon in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon drippings in the skillet.
• Add chopped onion to the skillet and cook until softened, about 5 minutes. Remove from heat.
• In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg.
• Scatter the cooked bacon and sautéed onion over the bottom of the partially baked crust. Sprinkle with shredded Gruyère cheese.
• Pour the egg mixture evenly over the bacon, onion, and cheese.
• Bake for 30-35 minutes, or until the center is set and the top is golden brown. Let stand for 10 minutes before slicing and serving.