Roll out the chilled pastry dough between two floured parchment sheets. Roll from the center of the dough and get an even thickness all around, to attain a 14" circular crust. Pull off the top parchment from the crust.
Sprinkle a 9" pie plate or quiche pan with a little gluten free flour. Invert the crust into the pie plate or quiche pan, leaving a 1" overlap. Cut the edge of pastry evenly around the dish, keeping your overhang. Press the crust into the dish on the bottom and sides. Fold the edge of the crust over itself at the edge of the dish and pinch the crust with your thumb and forefinger, making a fluted edge at the top edge of the dish. Poke the crust with a fork around the bottom of the crust. Chill in the freezer for 15-20 minutes.
Preheat the oven to 375 degrees.
Whisk the eggs with the salt and pepper until smooth. Add in the milk and the cream.
Pre bake the crust for 12-15 minutes in the center of the oven until it just is starting to get a little golden. Remove from the oven. Lower oven temperature to 350 degrees.
Set aside 2 tablespoons of the cheese for the top of the quiche. Layer the other cheeses, bacon, and chives in a few layers in the crust. Pour the egg and cream mixture over the top. Top with the remaining cheese.
Bake for 40-50 minutes or until set when the pan is moved back and forth, and is golden. Rotate the quiche in the oven for even baking and cover the exposed crust edge with foil, as needed to keep from browning too much.
Remove from the oven and top with additional chopped chives.
Let cool for 10-15 minutes before slicing. You can also serve it at room temperature, but in my opinion it's way better when hot.
