Preheat oven to 375°F (190°C).
Prepare the crust: In a bowl, combine flour and 1/2 teaspoon salt.
Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Slowly add cold water, one tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
On a floured surface, roll out the dough to fit a 9-inch tart or pie pan.
Transfer dough to the pan, trim excess edges, and prick the bottom with a fork.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake blind for 15 minutes.
Remove weights and parchment; bake an additional 5 minutes until lightly golden. Set aside.
In a skillet over medium heat, cook diced bacon until crisp. Drain on paper towels.
In a large bowl, whisk together eggs, heavy whipping cream, salt, black pepper, and nutmeg until smooth.
Layer the cooked bacon evenly on the crust, then sprinkle the shredded and cubed cheddar cheese over the bacon.
Pour the egg and cream mixture over the fillings carefully.
Bake the quiche for 25-30 minutes, or until the filling is set and the top is lightly golden.
Remove from oven and let cool for 5-10 minutes before slicing and serving warm.