Mix together the flour, butter, salt, and baking powder with a pastry cutter or fork until the butter is cut into the flour.

Add the ice cold water and combine.

Roll the dough into a ball, wrap with cling wrap, and place in the fridge for 2 hours.

Preheat oven to 375°F.

Roll out the dough to fit your pie plate, poke all over, even the sides, with a fork.

Par-bake for 10 minutes then remove from the oven.

Boil the sliced potatoes for 5 minutes in salted water, then drain.

Whisk together the eggs, half and half, cream, Swiss cheese, green onion, cooked bacon pieces, salt, pepper, and ground nutmeg.

Add the potato to the wet ingredients, stirring together.

Pour everything into the par-baked pie crust except for 1 tbsp of the liquid; use this to brush the edges of the pie crust.

Bake for 30-40 minutes. If the edges of the crust start to brown too quickly, cover just the crust with foil (add this after it's baked about 15-20 minutes).

Remove from oven, let sit until cooled, and serve!