Authentic Quiche Lorraine

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1. 1Step 1: Preheat oven to 375°F
2. 2Step 2: Place flour, butter and salt in a food processor and pulse until the mixture becomes a coarse meal. Slowly add the water 1 tablespoon at a time until the mixture comes together like a ball.
3. 3Step 3: Place on a lightly floured surface and flatten out to form a 12" disc. Fit into a quiche pan. Freeze for 30 minutes.
4. 4Step 4: Put a piece of parchment paper on the top of the dough, and top with pie weights.
5. 5Step 5: Bake for 15 minutes.
6. 6Step 6: Remove from oven, and remove pie weights and parchment paper. Brush bottom and sides with one beaten egg while still hot.
7. 7Step 7: While the dough is baking, cook bacon slices in a pan until almost crispy. Transfer to a plate lined with paper towels to drain. When cooled, chop into ½ inch pieces.
8. 8Step 8: In the bowl of a mixer beat 4 remaining eggs and add heavy cream, pepper, and nutmeg.
9. 9Step 9: Beat until it begins to thicken, and it is a light yellow color.
10. 10Step 10: Sprinkle bacon and Gruyere onto the top of the dough. Pour egg mixture on top.
11. 11Step 11: Bake for about 20 minutes. the quiche should puff up. The quiche should also have a light golden color on the top.