Preparation Steps

• In a food processor, combine flour and salt. Add butter and pulse until the mixture resembles coarse crumbs.
• Add ice water, one tablespoon at a time, pulsing until the dough just comes together.
• Wrap the dough in plastic wrap and chill for at least 30 minutes.
• Preheat oven to 375°F (190°C). Roll out the dough and cut out circles to fit mini muffin tins.
• In a bowl, whisk together eggs, heavy cream, and nutmeg. Season with salt and pepper.
• Place a small amount of Gruyère cheese and bacon in each pastry-lined muffin tin.
• Pour egg mixture into the tins, filling about 2/3 full.
• Bake for 20-25 minutes, or until the quiches are golden brown and set.