In a large skillet, cook the cut pieces of bacon over medium heat until crispy. Remove and set aside on paper towels to drain. Alternatively, you can cook the bacon whole and crumble it when it has cooled, but I find that the bacon cooks better in smaller pieces.

Discard the oil and leave only a little bit in the skillet. Add the chopped scallions to the skillet and sauté on medium for 1-2 minutes until softened. Then, remove the pan from the heat.

In a large bowl, add the eggs, half and half, sour cream, salt, pepper, and paprika. Whisk together until well combined.

Next, add and stir in the cooked bacon, sautéed scallions, and shredded Gruyere until well combined.

Next, pour the quiche mixture into your pre-baked crust. Before putting the quiche in the oven, combine an egg and 1 tbsp of water to make the egg wash. Coat the crust of the quiche with the egg wash. Then, bake the quiche at 375 degrees for 30-40 minutes or until the crust is golden brown and the egg is slightly puffed and set.

Remove from the oven and let cool for 20-30 minutes before slicing (if you can wait that long). Dallop with some sour cream, garnish with scallions and enjoy.