Bacon Gruyère Quiche

1. Preheat oven to 425 degrees. Place bacon on a lined baking sheet. Bake for 25 minutes, or until well browned. Once done, turn oven down to 375 degrees.
2. While the bacon cooks, make your crust. Cube your butter and return to the fridge until ready to use. In a small mixing bowl whisk together egg and water and set aside.
3. In the bowl of a food processor add your flour and pulse briefly. Then add in the cubed butter and pulse until the mixture resembles a coarse meal. Then pour over your egg mixture and pulse until a dough begins to form.
4. Transfer your dough to a lightly floured surface and gently knead until it can form a disc. Roll out your quiche crust until its fits the measurements of your dish. Gently lay it into your pan and press into place. Refrigerate until your filling is ready.
5. Grate your cheese using the small side of your grater. Then make your custard. Combine cream, eggs and spices in a bowl or large measuring cup and whisk until combined (I find the measuring cup makes it easier to pour).
6. To fill your quiche, start with a heavy layer of cheese at the bottom of your crust, reserving some for the top, then add your bacon and finally pour over your cream. Top with your remaining cheese and gently stir until it has mixed into the custard.
7. Bake at 375 degrees for 50 minutes. The top should be golden brown.
8. Remove and let cool slightly before serving.