Place the flour in a large bowl. Add the butter and rub it into the flour until the mixture is like breadcrumbs. Stir in enough cold water until the crumbs come together into a firm dough (3 to 4 tablespoons). Wrap and let it rest in the fridge for 30 minutes.

Place a 23cm (9”) loose-bottom fluted flan tin on a baking sheet. On a lightly floured surface, roll out the dough into a thin circle. and line the tin with the pastry. Press the pastry into the flutes and side of the tin, letting the excess pastry hang over the edges. Chill again for 30 minutes.

Meanwhile, preheat the oven to 200°C / 180°C fan. Prick the chilled pastry bottom all over with a fork, then line the pastry with baking paper and fill with baking beans.

Bake for 10 minutes. Carefully remove the baking paper and beans and return the pastry to the oven. Bake for another 10 minutes or until lightly browned on the base. Trim off the overhang to make a clean edge.

Reduce the oven temperature to 180°C/ 160°C fan.

Heat a small frying pan over medium heat. Add the bacon and fry until the fat renders and the bacon is crispy, 5 to 8 minutes. Remove the bacon, leaving the fat in the pan, and drain on paper towels.

Add the onion and cook until softened and translucent, about 5 minutes. Scatter the bacon and onions into the bottom of the pastry case.

In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Pour the filling into the pastry case and sprinkle the cheese on top.

Bake for 20 to 25 minutes or until the top of the filing is golden and the center is softly set. Let the quiche cool for 10 minutes before removing it from the tin. Serve warm.