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Roll out the pastry thinly and line half of it into a shallow pie plate (23cm diameter x 4-5cm deep). Beat the whole eggs and yolk with the sea salt, pepper, nutmeg and cream. Line the pastry with one-third of the bacon rashers, then pour in one-third of the egg mixture. Make two more layers, distributing the sage leaves evenly between the layers.
Cover with pastry and use some of the egg mixture to stick the bottom and top pieces of pastry together. Crimp the edges. Make a hole in the center of the pie for the steam to escape. Chill the pie before baking (bake it straight from the refrigerator).
Preheat oven to 200°C. Put a baking tray on the oven rack where you will put the pie. Brush the glaze over the top of the pastry. Cook for around 30 minutes, or until the pastry is very well browned. If it needs more cooking, but the pastry is well browned, lower the heat to 180°C and drape the top with tin foil. Cool before serving.