Partially bake tart shell according to instructions. When golden in color, remove the crust from the oven, but keep the oven on at 375° F.
While the tart shell is baking, cut the bacon into 1/2-inch slices and cook in a skillet over medium heat until crispy, about 5 minutes. Transfer cooked bacon pieces to a paper towel-lined plate to cool.
In a large bowl, whisk together heavy cream, milk, eggs and egg yolks. Add salt, pepper and dash of nutmeg. Whisk once more to combine.
Sprinkle bacon pieces and gruyere cheese across the bottom of the pre-baked tart shell. Carefully pour custard mixture over the bacon and cheese (you can do this step with the tart sitting on the oven rack if you like). The filling should come almost to the edges of the crust.
Bake at 375° F for 32 to 35 minutes. Quiche is done when the filling is set, but the center is soft like gelatin. The top will be light golden brown and a butter knife inserted 1 inch from the edge comes out clean. Transfer quiche to a wire rack to cool. Serve warm or at room temperature.
Notes
Storing quiche: Store quiche covered in the refrigerator for up to 3 days.Reheating quiche: Remove quiche from the refrigerator and let it sit at room temperature while you preheat the oven to 350 F. Once preheated, pop the quiche in the oven for 15 to 20 minutes or until heated through. Serve warm.Freezing quiche: Let the quiche cool completely, then place it as is in the freezer for 2 hours. Once set and firm, wrap the entire quiche (including the pan) with aluminum foil, then place in a freezer bag to prevent freezer burn. Quiche will last 2 to 3 months in the freezer.Reheating frozen quiche: Remove quiche from the freezer and let it sit at room temperature while you preheat the oven to 350 F. Keep aluminum foil wrapped around the top of the quiche and bake it for 30 to 35 minutes or until heated through. Remove from oven and place on wire rack, keep the aluminum foil on the quiche for 15 minutes before cutting and serving warm.Suggested tools to make quiche
9-inch tart pan - this pan makes the most beautiful ridges for your tart!
Kitchen scale– I find this helpful to weigh the cheese and bacon especially