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Preheat oven to 180°C (350°F). Spray a round 20cm / 8in springform (loose base) cake tin with oil or grease with melted butter.For the bacon mix - Fry the bacon over medium-high heat until the fat renders. If you're using low fat bacon, heat a tablespoon of olive oil in the pan before adding the bacon. Add the garlic and onions and saute until the onion softens, which should take about 2 minutes.
For the egg mixture: In a large bowl, whisk together the eggs, cream, Dijon mustard, 1 tbsp of chives, salt and pepper until well combined.
Evenly distribute ¾ of the bacon mix at the base of the cake tin, and then sprinkle ¾ cup shredded cheese on top. Pour the egg mixture over the cheese, then top it with the remaining cheese, chives and bacon mix. Bake for 30 to 35 minutes until the middle of the quiche just sets. It should still look soft, but shouldn't jiggle too much. Be careful not to over bake the quiche or it'll lose its custard-like texture.
Leave the quiche in its tin for 5 to 10 minutes. Run a knife around the edges between the quiche and the tin before releasing the springs from the pan.