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.

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

Preheat the oven to 375?F.

In a mixing bowl, whisk together the eggs, half and half, heavy cream, Swiss cheese, green onions, cooked bacon, salt, pepper, and ground nutmeg.

Stir in the drained potatoes.

Roll out the chilled dough to fit your pie plate and poke holes all over with a fork.

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

Pour the filling into the par-baked pie crust, reserving 1 tbsp of the liquid to brush the crust edges.

Bake for 30-40 minutes; if the edges brown too quickly, cover with foil.

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