Preheat oven to 350°F (177°C).

In a medium-sized bowl, whisk the eggs.

Add the half-and-half, salt, and pepper to the eggs and mix until fully combined. Set aside.

Add the cooked chopped bacon to the bottom of the prepared gluten-free pie crust. Top with 1 cup of cheddar cheese and sprinkle green onions over the cheese layer.

Pour the egg mixture over the filling layers.

Sprinkle 1/2 cup of cheese over the top of the quiche.

Bake for 20 minutes, then cover loosely with aluminum foil and bake for another 20-30 minutes until a knife inserted in the center comes out clean.

Let the quiche cool for 5 to 10 minutes before slicing and serving.