Pre-prepare both Wholly Gluten Free Pie Crusts according to package instructions. Set aside.
Cook the bacon. Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer on the bottom of the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned and the fat has rendered out.
Lay the cooked strips of bacon on a paper towel to absorb the excess fat. Chop the cooked bacon into small, crumbled pieces.
Preheat oven to 350°F. Whisk the eggs in a large bowl. Add the nutmeg, salt, black pepper and chives. Add the milk and cream and whisk vigorously to incorporate.
Arrange the bacon and cheese in the bottom of each pie crust. Pour egg mixture gently into both pie crusts and gently stir so that chives and bacon are suspended throughout the pie.
Bake in pre-heated oven for 30-40 minutes. Check for doneness after 30 minutes by gently shaking the quiche. It should be just slightly firm. Cool on a wire rack.
Enjoy at room temperature.
