Cube the pancetta, and cook in a pan until cooked and crispy. Drain on a paper towel.

Press the pie dough into a tart pan. As you can see from my picture, mine needed a little patch work. That is completely fine, it will be covered, and no one will know the wiser. Scatter pancetta, green onions, thyme, and chive into the pie dough.

Add cheese.

Put 8 eggs in the blender. Add enough half-and-half to reach 2 cups. Add a generous amount of salt and pepper. Grate some nutmeg, and add a pinch of cayenne. Blend until frothy and light.

Pour the quiche base over the pie dough. Let it sit for a minute, and run a fork through it to make sure that the egg mixture gets everywhere and that the ingredients are dispersed evenly. If you need to, pour in more egg mixture.

Bake in a preheated 400 degree oven for about 30 minutes. The filling should be set, and the crust golden brown.

You can make these ahead of time, and reheat before serving.