Take the dough out of the fridge and spread it over a quiche or pie pan (these quantities are for a pan 11 inches in diameter and 1.2 inches high). If it's not non-stick, you can place parchment paper between the dough and the pan.

Prick the pie crust with a fork to prevent it from puffing up.

Place the pie crust in a preheated oven at 375°F (190°C), without the filling, for about 12 minutes. Remove and set aside. The goal is to pre-cook the quiche base. Keep the oven hot at 375°F (190°C).

In a large bowl, combine the eggs, cream, shredded cheese (optional), season with salt and pepper, and add the dried chives. Mix well and set aside.

Cut the bacon into thin strips or cubes (as you prefer).

Heat a pan over medium-high heat, setting 7 out of 9. When hot, add the bacon and brown for 2 - 3 minutes.

Spread the pre-cooked and reserved pie crust with the bacon. Distribute it more or less evenly.

Pour the liquid mixture over it. Scatter the butter pieces on top with your hands.

Bake the quiche at 355°F – 375°F (180°C – 190°C) for about 20 – 25 minutes. You'll know it's ready when the edges of the crust are golden and when you insert a knife into the center of the mixture, it comes out clean.