Cook the bacon in a skillet set over medium heat for about 10 minutes until crisp, then chop the bacon into small pieces and reserve for later. Add the chopped broccoli florets to the pan and season with a pinch of salt and pepper. Cook the broccoli for 5-10 minutes until it’s tender and green but not mushy.
Evenly spread the cooked broccoli and bacon in your blind baked tart crust, and top it evenly with the grated cheddar cheese.
Make the custard mixture by whisking together the milk, heavy cream, eggs, salt, black pepper, and the nutmeg. Pour the custard into the tart shell, and bake the tart for 25-30 minutes. You know the tart is ready when you can no longer see liquid but the center of the tart jiggles slightly like a piece of jello when moved. Cut the tart into pieces and serve!
This tart reheats really well. Pop it into the oven or microwave until warm.