Make the Pâte Brisée:

1. Add the flour and the butter to a large bowl. Toss in the cold butter pieces and coat with flour. Using your fingertips, start working the butter into the flour. Continue until the butter is broken down into small pieces, no bigger than the size of a pea.
2. Drip the ice water around the edge of the bowl, and use a rubber spatula to make sure the dough is largely hydrated. If there is enough water the dough should easily squeeze together with your hands. If needed, you can drip in more water into any dry spots (especially check the bottom of the pile), just enough to bring the dough together.
3. Empty the dough mixture onto a large work surface to prepare to fraisage the dough for the final blend of butter and flour. Spread the mixture out into a horizontal line in front of you. Taking the heel of your hand, rapidly press the dough onto the board and streak it forward about 3-5 inches into a thin line. Repeat this process until most of your dough has been worked.
4. Using a bench scraper, gather the dough into a pile. Place the dough into plastic wrap and wrap tightly. Using a rolling pin, roll the wrapped dough out until it stretches to the corner of the plastic wrap. Refrigerate for at least 2 hours, or up to two days.

Blind Bake the Crust:

1. Preheat oven to 425ºF with an oven rack set in the lowest rack and one in the middle rack.
2. Remove the pate brisee from the refrigerator and let it sit for about 5 minutes, so it is easier to roll. 
3. Roll out the pie dough to an 11″ circle and line a 9” tart pan with a removable bottom. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
4. Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils) to fill, making sure to push the pie weights to the edges, too.
5. Bake for 20 minutes, then remove from the oven and carefully remove the parchment and pie weights. Return to the oven and bake for an additional 5-7 minutes.

Make and Bake the Filling:

1. Place the blind-baked tart crust on a rimmed baking sheet until ready to use and lower the oven temperature to 375ºF.
2. Dice bacon to 1” pieces, and cook in a skillet until crispy. Drain the cooked bacon on paper towels.
3. Crack eggs into a large bowl, and whisk together with the half and half, salt, pepper and nutmeg.
4. Sprinkle the drained bacon and the cheese evenly over the baked tart crust. Carefully pour in the egg mixture, taking care not to overfill it. You may have some egg mixture left over, depending on if you crust shrank at all during the blind bake.
5. Bake the quiche in the middle oven for 35-40 minutes, or until the top has fully puffed up and is lightly brown all over.
6. Let the quiche sit for 5-10 minutes before slicing it.
7. Serve the quiche warm or at room temperature.