Preheat oven to 375'F
To make the dough: place flour, butter and salt in a food processor and pulse until the mixture becomes a coarse meal. Slowly add the water 1 tablespoon at a time until the mixture comes together like a ball.
Place on a lightly floured surface and flatten out to form a 12" disc. Fit into a quiche pan. Freeze for 30 minutes.
Put a piece of parchment paper on the top of the dough, and top with pie weights.
Bake for 15 minutes.
Remove from oven, and remove pie weights and parchment paper. Brush bottom and sides with one beaten egg.
To make the filling: While the dough is baking, cook bacon slices in a pan until almost crispy. Transfer to a plate lined with paper towels to drain.
In the bowl of a mixer beat 4 remaining eggs and add heavy cream, pepper, and nutmeg.
Beat until it begins to thicken, and it is a light yellow color.
Sprinkle bacon and Gruyere onto the top of the dough. Pour egg mixture on top.
Bake for about 20 minutes. the quiche should puff up. The quiche should also have a light golden color on the top.