If making homemade dough, roll it into a 12-inch circle and gently press it into a 10-inch tart or pie pan. Trim any excess edges, then freeze the crust for at least 30 minutes before baking. This helps maintain the crust’s shape during cooking.

Preheat the oven to 350°F (175°C). Line the frozen crust with heavy-duty aluminum foil, allowing a slight overhang. Fill with pie weights, dried beans, or rice. Bake for approximately 40 minutes or until lightly golden. Carefully remove the foil and weights, then set the crust aside to cool.

In a large skillet set over medium heat, arrange the bacon strips in a single layer. Cook slowly, turning occasionally, until browned and crisp. Transfer the bacon to a paper towel–lined plate to drain. Once cool, chop into small pieces and set aside.

In a large mixing bowl, whisk together the eggs, milk, and heavy cream until smooth and slightly frothy. Add the salt, black pepper, nutmeg, and chives, whisking until evenly combined. Incorporating a small amount of air ensures a light, delicate texture once baked.

Evenly distribute the chopped bacon and grated cheese across the pre-baked crust. Pour the egg mixture over the filling, ensuring the ingredients are well-distributed. Lightly adjust with a spoon if necessary to evenly suspend the bacon and cheese.

Return the filled crust to the oven and bake at 350°F (175°C) for 30 to 40 minutes, or until the center is just set and slightly wobbles when gently shaken. Remove from the oven and allow the quiche to cool on a wire rack for at least 15 minutes before slicing. Serve warm, at room temperature, or chilled according to preference.