Preheat the oven to 375F. Render the bacon first. Preheat a large frying pan over medium heat and fry the bacon until it’s browned and crispy. Remove the bacon onto a tray lined with paper towels to absorb the excess oil. Keep the rendered bacon fat in the pan.

Into the same pan, add the diced onion, bell peppers and garlic. Sauté the mixture over medium heat for 4 to 5 minutes, until the onion is translucent, and the peppers are tender. Next, add the diced mushrooms and season the mixture with salt, pepper, smoked paprika and basil. Continue cooking the mixture for another 4 to 5 minutes, until the moisture from the mushrooms is evaporated. Allow the mixture to cool.

Meanwhile, prepare the eggs. Place the eggs and milk into a large bowl and whisk for a few minutes until smooth. Once the bacon is cooled, chop it into small bits and add to the eggs, along with 2 tablespoons of diced chives.

Prepare the Cacique® Oaxaca cheese. Using a medium grater, grate the entire block of cheese. Add the cheese into the eggs, along with the cooled pepper and mushroom mixture.

Arrange the premade pie crust in a pie dish or a spring form pan; using a spring form pan makes it easier to remove the quiche for serving. Pour the quiche filling over the crust. Sprinkle the top of the quiche with crumbled Cacique® Queso Fresco and the remaining diced chives.

Bake the cheese quiche in the preheated oven for 45 to 50, until the center is set and firm. Remove the dish from the oven and allow it to cool for at least 15 to 20 minutes before slicing. The filling will be very hot! For serving, sprinkle the quiche with more Cacique® Queso Fresco. Serve with a side of sliced avocado and heirloom tomatoes.