Let’s get cooking! This step-by-step guide will help you craft a quiche that’s both impressive and incredibly satisfying.

1. Preheat your oven to 400°F (200°C). Grease a 9-inch pie pan with butter or non-stick spray.
2. In a large bowl, combine the thawed hashbrowns, melted butter, salt, and black pepper. Press this mixture into the bottom and up the sides of the prepared pie pan to form the crust.
3. Bake the crust in the preheated oven for 20 minutes, or until it starts to turn golden and crispy.
4. While the crust is baking, cook the bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.
5. In a separate bowl, whisk together the eggs, heavy cream, nutmeg, cayenne pepper, and a pinch of salt and pepper.
6. Once the crust is ready, sprinkle the crumbled bacon and shredded Gruyère evenly over it.
7. Pour the egg mixture over the bacon and cheese, ensuring it is evenly distributed.
8. Reduce the oven temperature to 350°F (175°C) and bake the quiche for 30-35 minutes, or until the center is just set and the top is lightly golden.
9. Let the quiche cool for about 5 minutes, then sprinkle with chopped chives before serving.

Remember, patience is key. Like my abuela with her sopa de fideo, don’t rush the process — let the quiche cool slightly so it slices neatly and retains all its wonderful flavors.