Preheat your oven to 400°F (200°C). Roll out your deep-dish pie crust in a 9-inch tart pan, ensuring it fits snugly. Prick the bottom with a fork to avoid bubbles, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 5 minutes until the crust is lightly golden.

While the crust bakes, heat a medium skillet over medium-high heat. Add diced thick-cut bacon or lardons, sautéing until crispy, about 7-10 minutes. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess grease.

In a mixing bowl, whisk together 4 large eggs, 1 cup of heavy cream, ½ teaspoon of salt, ¼ teaspoon of freshly cracked black pepper, and a pinch of nutmeg until smooth.

Once your crust has cooled slightly, scatter the crispy bacon evenly over the bottom. Next, sprinkle about 1 cup of freshly grated Gruyère or Swiss cheese over the bacon. Gently pour the custard mixture over the top.

Lower the oven temperature to 350°F (175°C) and place the assembled quiche in the oven. Bake for 35-40 minutes, or until the edges are puffed and lightly golden, and the center jiggles slightly.

Once the quiche is baked to perfection, carefully remove it from the oven and let it cool on a wire rack for at least 30 minutes.