Instructions:
- Preheat oven to 180°C. Line a tart tin with pastry, prick the base and blind bake for 15 minutes.
- Fry bacon lardons until golden. Drain on paper towels.
- Whisk eggs, cream and milk together. Season with salt, pepper and nutmeg.
- Scatter bacon and gruyère over the pastry base.
- Pour egg mixture over the filling.
- Bake for 30–35 minutes until set with a slight wobble in the center.
- Cool for 10 minutes before slicing. Serve warm or at room temperature with a green salad.
