A classic French tart with a flaky pastry crust filled with a rich custard of eggs, cream, crispy halal bacon, and nutty Gruyère cheese. Perfect for brunch, lunch, or a light dinner.
Preheat oven to 375°F (190°C). Roll out pie crust and fit into a 9-inch tart pan or pie dish. Prick the bottom with a fork and chill for 15 minutes.
Line crust with parchment paper and fill with pie weights or dried beans. Blind bake for 10–12 minutes, remove weights, and bake for another 5 minutes. Let cool slightly.
Cook chopped halal bacon in a skillet over medium heat until crisp. Remove with slotted spoon and drain on paper towels. Optionally, sauté diced onion in bacon drippings until soft.
Sprinkle bacon, onions (if using), and shredded cheese evenly over the crust.
In a bowl, whisk together eggs, cream, nutmeg, salt, and pepper until smooth.
Pour custard mixture into the crust over the fillings.
Bake for 35–40 minutes or until custard is set and golden on top. Insert a knife; it should come out clean.
Cool slightly before slicing. Serve warm or at room temperature.