Preheat your oven to 350°F (175°C). Roll out your pie crust and fit it into a 9-inch pie plate. Fill with pie weights and bake for 18-20 minutes until golden brown.

In a mixing bowl, whisk together 4 eggs, 1 cup half-and-half, ½ teaspoon coarse kosher salt, and ¼ teaspoon ground black pepper until fully combined.

Once the crust is baked and cooled slightly, scatter 4 ounces crumbled goat cheese across the bottom, followed by ½ cup Gruyère cheese, 3 tablespoons chives, ⅓ cup sun-dried tomatoes, and 3 tablespoons pine nuts.

Pour the custard mixture over the layered fillings, allowing it to seep just below the crust's edge.

Bake in the preheated oven for 30-35 minutes or until golden brown and set in the center. Knife should come out clean.

Let the quiche cool for 15 minutes before slicing into wedges and serving warm.