Best-Ever Breakfast Quiche

PREPARING THE DOUGH

1. Roll the dough out on a lightly floured surface to approximately 12 inches in diameter. Fold in half, and then fold over one more time into a fourth.
2. Transfer the folded dough onto the tart pan. Unfold all the way, and allow the edges to hang over the edge. Gently use your fingers to press the dough against the bottom and the sides of the pan.
3. Use a pair of scissors, or a sharp knife, to cut away the edges, leaving about a half-inch of dough still hanging over the edge of the pan. Fold the overhanging dough back over into the pan and press it against the dough on the sides of the pan. (It doesn't need to completely reach the base). Use your fingers to adhere the dough together and help to squeeze the dough upward so it rises just about a ⅛-inch around the edges of the pan.
4. Use a fork to pierce holes all over the dough. Line the dough with aluminum foil, or parchment paper, and place in the freezer for 15 minutes.
5. Meanwhile, pre-heat your oven to 375°F.
6. Place the pan on a baking sheet (this is important!) and add a layer of pie weights, or dried beans, over the foil or parchment paper.
7. Bake until the dough is set and just beginning to brown on the edges, around 20 minutes. Take out of the oven and carefully remove foil and weights (or beans).

PREPARING THE QUICHE

1. In a large skillet, cook the bacon over medium-high heat until crisp, about 5 to 6 minutes. Place on paper towels to drain.
2. Meanwhile in a separate pan, or in the same pan that you cooked the bacon, cook the sausage until no longer pink, about 8 minutes. Set aside.
3. Working in layers, crumble a couple of slices of the bacon into the dough-lined pan. Next, add a layer of the cooked sausage and then a layer of cheese. Repeat with remaining bacon, sausage, and cheese.
4. In a medium bowl, whisk together the half and half, eggs, mustard, chives, salt, and pepper until fully combined.
5. Carefully pour the egg/cream mixture over the bacon/sausage/cheese mixture until the pan is full.
6. Return the pan (still on the baking sheet) to the oven and bake until the quiche is puffed and slightly golden on top, about 35 minutes. Let cool before removing from the pan. (See Notes). Serve warm or at room temperature.