Combine flour and salt in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse breadcrumbs, 8–10 pulses.

Add egg yolk and cold water, pulsing until the dough just comes together. Do not overwork.

Gather into a disc, wrap in cling film, and refrigerate for at least 20 minutes while you prepare the filling.

Place bacon pieces in a cold frying pan and cook over medium heat, stirring occasionally, until golden and crispy, 8–10 minutes. Transfer to a plate lined with paper towel to drain.

In a large bowl, whisk together eggs, egg yolks, cream, milk, nutmeg, salt, and pepper until smooth and well combined.

Fold in the cooled bacon and most of the grated cheese, reserving 2 tablespoons for topping.

Preheat oven to 200°C fan-forced.

On a lightly floured surface, roll out the pastry to 3mm thickness and fit it into a 23cm loose-bottomed tart tin, pressing gently into the base and sides. Trim excess pastry flush with the rim.

Line the pastry case with baking paper and fill with baking beans or dried rice.

Blind bake for 12 minutes until the edges are set and pale gold. Remove beans and paper carefully.

Reduce oven temperature to 180°C fan-forced.

Pour the custard mixture into the pastry case. Scatter the reserved cheese over the top.

Bake for 35–40 minutes, until the filling is set at the edges but still slightly soft and jiggly in the very centre (about 2cm diameter). The top should be pale golden, not browned.

Remove from oven and rest for 5 minutes in the tin before gently removing and slicing.