Start by preheating your oven to 350°F. While it heats, cook the bacon strips in a large skillet over medium heat until they're crispy and golden brown, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into bite-sized pieces once it's cool enough to handle. I like to save a tablespoon of the bacon fat to rub on the pie dish instead of cooking spray—it adds incredible flavor and helps the quiche brown beautifully.

Lightly spray a 9-inch pie dish with cooking spray (or use the reserved bacon fat from Step 1). Distribute the crumbled bacon evenly across the bottom of the dish, then sprinkle the freshly shredded Gruyere cheese over the bacon in an even layer. These ingredients will create the flavorful base that infuses the entire quiche as it bakes.

In a medium bowl, whisk together the room-temperature eggs with the milk and heavy cream until well combined. Add the kosher salt, ground black pepper, and a pinch of freshly grated nutmeg, whisking until the seasonings are fully incorporated and the mixture is smooth. Using room-temperature eggs ensures the custard sets evenly throughout the quiche without developing any tough or overcooked spots around the edges.

Pour the custard mixture from Step 3 over the bacon and cheese base in the prepared dish, making sure it fills all the crevices evenly. Sprinkle the freshly chopped chives over the top of the custard as a finishing garnish. Place the quiche in the preheated 350°F oven and bake for 35-40 minutes, until the center is just set but still slightly jiggly when you gently shake the dish—it will continue to cook slightly as it cools, creating a creamy texture.

Remove the quiche from the oven and let it rest for 5-10 minutes at room temperature before slicing. This resting period allows the custard to set completely and makes serving much cleaner. Cut into wedges and serve warm or at room temperature.