To make the crust, in the bowl of your electric mixer (or food processor), combine flour and salt.
Add butter and pulse until mixture forms pieces the size of beans.
Adding 2 to 5 tablespoons of ice water (I used 4 tbsp), 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together.
Shape into a ball, cover with plastic wrap and flatten into a disk.
Refrigerate at least 1 hour.
Heat oven to 350 °F (170 °C).
On a lightly floured surface, roll out the dough and press it into a 9-inch quiche or pie pan.
Line with parchment paper and fill with pie weights, rice or dried beans.
Bake for 20 minutes, then remove the weights and parchment paper and bake for 5 to 7 minutes more, until lightly golden.
Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust.
Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
Meanwhile, in a large pan over medium heat, cook the bacon until lightly browned but not yet crisp.
In a medium bowl, whisk together the eggs, cream, sage (reserve a little for the top of the quiche), pepper, nutmeg and salt.
Sprinkle the bacon over the quiche crust (reserve a few pieces for the top of the quiche), then carefully pour in the egg mixture. Dot with the butter pieces, sprinkle with reserved sage and bacon and return to the oven.
Bake for 30 to 40 minutes, until the top is puffed and golden and the middle is almost set.
Let it cool for 15 minutes before serving.
Recipe by Zoom Yummy - Crochet, Food, Photography at https://zoomyummy.com/2016/01/13/cheddar-bacon-and-sage-quiche/