Instructions

1. In a large bowl, combine the flour and 1/4 teaspoon of salt. Add the cold, cubed butter and use your fingers to mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and mix until the dough comes together. Be careful not to overwork the dough.
2. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This will help the dough maintain its shape during baking.
3. Preheat your oven to 375°F (190°C).
4. On a lightly floured surface, roll out the dough to fit a 9-inch (23 cm) pie dish. Gently place the dough in the pie dish and crimp the edges for a decorative touch.
5. In a medium bowl, whisk together the eggs, milk, remaining 1/4 teaspoon of salt, and black pepper. This forms your creamy egg custard.
6. Evenly sprinkle half of the bacon and Swiss cheese over the bottom of the pie crust. This creates a base of flavor for your quiche.
7. Pour the egg mixture over the bacon and Swiss cheese in the pie crust.
8. Sprinkle the remaining bacon and Swiss cheese on top, creating a delightfully cheesy top layer.
9. Bake for 40-45 minutes, or until the quiche is set and the top is golden brown. If the edges of the crust are browning too quickly, you can cover them with foil.
10. Remove the quiche from the oven and let it cool for about 10 minutes. This allows the quiche to fully set up.
11. Garnish with chopped chives before serving for a pop of color and freshness.