Preheat oven to 350 degrees Fahrenheit. Preheat a large cast iron skillet over medium heat. Add the bacon ends and cook until the fat is rendered and the bacon ends begin to crisp and are cooked through, about 7 to 10 minutes.

While the bacon cooks, prepare the pie crust by rolling out the prepared pie crust to about ¼ inch thick and place in the quiche tin or pie pan. Crimp edges, line pie crust with parchment paper or foil, and fill the center of the pie shell with pie weights. Blind bake the crust for about 15 minutes. Remove and allow to cool slightly while preparing the filling.

Once the bacon is cooked, use a slotted spoon to remove the bacon ends to a plate lined with a paper towel to drain excess fat. Spoon remaining fat in the skillet into a separate bowl, reserving about 3 tablespoons reserved bacon fat.

To the skillet where we cooked the bacon, add the shallots and cook for about a minute or two until they become just translucent. Add the garleek and pak choi and cook until greens are just wilted, about 5 minutes.

Prepare the custard by whisking together the eggs, cream, milk, salt, pepper, and hot sauce until smooth. Add in the herbs and stir to combine.

Prepare the quiche for baking by layering in the cooked greens followed by chopped bacon ends (remove any excess fat as needed). Pour the custard over the top then bake for 30 to 40 minutes until edges are golden and center is set and not too wiggly. This will yield a silky, creamy custard—a quintessential characteristic of a quiche. Remove from oven and cool about 5 to 10 minutes before serving.