Julia Child Quiche with Turkey Bacon

Instructions:

1. Pulse flour and ¼ tsp salt in a food processor; add chilled butter and pulse until the mixture resembles coarse crumbs with a few pea-sized lumps.
2. Gradually add ice-cold water, one tablespoon at a time, until the dough just begins to clump together.
3. Shape the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Preheat the oven to 375°F (190°C).
5. Roll out the dough to fit a 9-inch tart pan, press firmly into the edges, and trim the excess.
6. Line the crust with parchment paper and pie weights; bake for 15 minutes.
7. Remove the weights and bake for another 5 minutes until the base looks matte and set.
8. Sauté diced turkey bacon in a skillet over medium heat until crisp and mahogany-colored, then drain excess fat.
9. Spread the cooked turkey bacon evenly across the bottom of the pre-baked crust.
10. Sprinkle the shredded Gruyère cheese over the bacon in an even layer.
11. In a bowl, whisk the eggs until smooth, then slowly stir in the heavy cream, ¼ tsp salt, pepper, and nutmeg.
12. Gently pour the custard mixture over the bacon and cheese, filling the crust to just below the rim.
13. Lower the oven temperature to 350°F (175°C) and bake for 30-35 minutes until the edges are set and golden, the center has a slight gelatinous jiggle, and the internal temperature reaches 160°F (71°C).