1. Cook bacon in a 12 inch skillet over medium heat until crispy, 7-10 minutes. Once cooked, lay on paper towel-lined plate and let drain. Remove all but 1 tablespoon of bacon grease.
2. Cook the minced shallot in reserved bacon grease until translucent, 5-7 minutes and set aside.
3. Preheat oven to 375 degrees F. In a large mixing bowl, whisk the eggs, half & half, salt, nutmeg, and cayenne pepper until combined. Add cooked shallot and 1 cup cheese and stir. 
4. Take chilled pie dough out of fridge. Using a rolling pin on a floured surface, roll dough moving from the center outwards, adding more flour as needed, until it is ⅛-inch thick. Transfer to pie dish and trim the edges so that 1-inch hangs over the edge of the pan. Fold the excess dough around and under the edges of the pie pan and crimp.
5. Place cooked bacon evenly in the bottom of the pie crust. Then pour egg mixture over bacon and sprinkle with remaining cheese. Bake for 40-45 min.** Let cool 15-20 minutes on wire rack. Best served warm or at room temperature. 

*Pro Tip: The dough will keep in the fridge for up to 5 days and in the freezer for 3 months. 
** Note: The quiche should have a slight wiggle in the middle. It will set up more while it cools.