Preheat your oven to 350 degrees Fahrenheit.

Form the crust into a tart pan: Get out the pie dough and roll it out until it is roughly a 12-inch diameter circle. Then place the dough into a 1 to 1 ½ inch tall and 10-inch wide tart pan and lightly press it into the sides and bottom. Use a knife to cut off any excess pie dough that is overhanging the tart pan. Place this in your fridge for now while we cook the bacon, or do the optional next step of blind baking.

Cook the bacon: Begin by cutting the bacon into roughly inch sized pieces. Then get out a skillet, place it over high heat and cook the bacon until it is done to your liking. Remove the cooked bacon from the skillet and set it aside.

Make the egg, cream, and milk filling: Get out a mixing bowl and add the eggs, egg yolks, cream, milk, nutmeg, cayenne, salt, and pepper to it. Then whisk this all together until it is uniform.

Assemble the quiche: Get out your pie crust. Then disperse half of the bacon along the bottom of the pie crust followed by all of the cheese and then the remaining half of the bacon. Next, pour the filling over top and use either a spoon or fork to agitate everything so that the filling gets into every nook and cranny. Finish this by sprinkling the minced chives over the top.

Bake the quiche: Carefully place the quiche in your oven and let it bake for 35 to 40 minutes. You will know the quiche is cooked when the top has browned and when a toothpick poked into the filling comes out clean.

Let it rest: As you take the quiche out of the oven you might notice that it still jiggles a little. Don’t worry that is perfectly normal as the quiche hasn’t fully set yet. So all you need to do is let it rest for at least an hour or preferably overnight.

After the quiche Lorraine has been given time to set it is ready to be sliced up and enjoyed.