Preheat the oven to 180°C (350°F). Roll out 250 grams of shortcrust pastry and line a 23 cm (9-inch) quiche dish. Prick the base with a fork and refrigerate for 15 minutes.
Line the pastry with parchment paper and fill with baking beans or rice. Bake for 15 minutes, then remove the beans and paper, and bake for another 5 minutes. Set aside to cool.
In a pan, cook 200 grams of chopped bacon until crispy. Drain on paper towels and set aside.
In a bowl, whisk together 4 main eggs, 300 ml of fresh cream, 100 ml of milk, a pinch of nutmeg, salt, and pepper to taste.
Sprinkle the cooked bacon and 100 grams of grated cheese (Gruyère or Cheddar) over the pastry base. Pour the egg mixture on top.
Bake the quiche for 35-40 minutes, or until the filling is set and golden brown. Allow it to cool slightly before serving.