Preheat the oven to 375°F.

Roll out the pie crust and place it into a 9-inch pie plate.

Use a fork to prick the bottom of the crust several times.

Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

Chop the bacon into small pieces.

Cook the bacon in a skillet over medium heat until crispy, then transfer to a paper towel-lined plate.

In a medium bowl, whisk together the eggs, heavy cream, and whole milk until smooth.

Stir in the salt, black pepper, and optional pinch of nutmeg.

Add the shredded Gruyère cheese and cooked bacon to the egg mixture and stir to combine.

Pour the filling into the pre-baked crust, leaving a little space at the top to prevent overflow.

Bake the quiche for 35 to 40 minutes, until the center is set but still slightly jiggly.

Remove the quiche from the oven and let it rest for 10 minutes before slicing and serving.