Preheat the oven to 400 degrees. Arrange bacon on a foil-lined sheet pan. Generously sprinkle with black pepper. Bake 15-20 minutes or until desired crispness. Transfer the bacon to a paper towel-lined plate and cool. Chop and set aside. Decrease oven temperature to 375 degrees.
Shape the pie crust into an 8 or 9-inch pie dish. (Note 2) Line with parchment paper (or foil) and add pie weights. Bake the crust (at 375 degrees) for 15 minutes. The edges should be lightly browned. Remove the parchment paper and weights. Use a fork to "dock" (poke holes) in the crust. (Note 3) Bake for another 5 minutes until lightly golden brown. Remove from the oven and set aside. Reduce the oven to 350 degrees.
In a mixing bowl, add eggs, cream, and pepper and whisk until fully combined.
In the bottom of the pie crust, layer bacon, cheddar cheese, jalapeños, and scallions, reserving some of each for the top. Pour the egg mixture over the top. Finish with the reserved add-ins.
Place the pie dish on a sheet pan and bake 40-45 minutes until eggs are set. If the crust starts to darken too much during baking, cover the outer crust with aluminum foil. Cool the quiche for 15-20 minutes before slicing.
Garnish with sour cream, hot sauce, and scallions, if desired. Serve warm or at room temperature. Refrigerate leftovers for up to 5 days.
Alternatively, a combination of whole milk and cream (or half-and-half) can be used. Using low-fat or skim milk may result in the custard filling having a watery taste and less creamy consistency.
Alternatively, a 9-inch tart pan can be used. Reduce baking time to 25-30 minutes, or until the egg mixture is set.
Pricking the bottom crust with a fork allows steam to escape which prevents the crusts from bubbling up in the oven.
Quiche can be frozen either baked or unbaked. To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection. Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350 until heated through. To freeze unbaked: place the assembled quiche on a sheet pan and carefully place in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap and then aluminum foil and seal well. The foil-wrapped quiche can also be placed in a freezer-safe zipper-top bag for extra protection. Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.