Preheat the oven to 410°F (210°C). Roll out the pie crust in a buttered tart pan (unless using parchment paper). Prick the bottom with a fork and bake for 10 minutes to partially cook the crust. In a nonstick skillet, cook the bacon pieces for about 7 minutes until they start to brown. Slice the Comté cheese and place the slices on the pre-baked crust. Add the bacon on top.

In a mixing bowl, beat the eggs with the sour cream (or cornstarch) using a fork. Season with salt, pepper, and nutmeg. Mix well. Pour the mixture over the bacon and bake for 30 minutes at 350°F (180°C) until the quiche is golden brown. If the quiche browns too quickly, cover it with aluminum foil during baking and lower the temperature to 320°F (160°C).