Line a fluted tart tin with greaseproof paper.
Leave the pastry to soften to room temperature before beginning.
Over a lightly floured surface, roll out the pastry and lift into the prepared tin.
Line the pastry into the tin and prick the base with a fork.
Trim the pastry with a sharp knife. Roll the excess pastry into a small ball and use to press into the fluted edges if needed.
Chill for 30 minutes, covered with cling film.
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line the chilled pastry with greaseproof paper and fill it in with baking beans and bake for 15 minutes until the sides are crisp and set.
Remove from oven and carefully lift out the paper and the baking beans.
Return the pastry to the oven and bake for another 5 minutes or until the base and sides are golden and crisp.
Lower oven temperature to 150°C / 300°F / Gas mark 2.
Heat a pan, then fry the bacon until golden.
Remove the bacon with a slotted spatula and scatter over the pastry base, followed by the cheese.
Mix the eggs, cream and nutmeg together until well combined then half fill the case.
Rest the tart tin on the oven shelf then pour in the rest of the mixture.
Bake for 30-35 minutes or until just set.
Remove and allow to cool for 10 minutes before serving and slicing.