Make the custard base with eggs and heavy cream.
Season the mixture with salt, pepper, nutmeg.
Fry up some bacon lardons, then add them to the pre-baked pie crust with shredded Gruyere cheese.
Pour the custard base on top, along with a little reserved bacon and Gruyere.
The bacon and Gruyère quiche will cook at two temperatures.
The crust turns flaky and golden brown, while the filling remains luscious and creamy!