Roll pie crust dough out into a 12-inch circle on a floured work surface.
Place pie dough circle into a 10-inch tart pan (ceramic or metal with removable bottom).
Press down and smooth out to fit tart pan. Trim edges and cover with aluminum foil or parchment paper, overhanging the edges to use as handles.
Pour pie weights (or dry beans) onto the foil/parchment paper and place in oven for 20 minutes.
Carefully remove the foil/parchment paper and pour the HOT beads into a heat safe bowl. Prick the bottom of the pie crust with a fork to vent. Return to the oven and bake for an additional 10 minutes, until lightly browned. Remove from oven and set aside.
In a large bowl, whisk together milk, cream, eggs, salt and pepper. Pour custard mixture into the baked pie crust. Sprinkle with chopped chives, then the bacon, and then top with the cheese.
Return to the oven and bake for 30 to 40 minutes until the center of the quiche is set, but still has a slight jiggle when you shake it.
Remove from oven and place on a wire cooling rack until ready to serve. Slice and serve warm or at room temperature.
Notes
For lactose-free: Substitute coconut milk (in a can) for the heavy cream, and cashew milk for the whole milk. Choose a cheese that has been aged more than 90 days.