Preheat oven to 200°C. Place baby potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 15-18 minutes until fork-tender, then drain well.

Grease a 23cm pie dish with 1 tablespoon olive oil. Arrange the cooked potatoes in the dish and use a fork or potato masher to gently smash each potato to about 1cm thickness, overlapping slightly to create a continuous crust.

Drizzle remaining 2 tablespoons olive oil over the smashed potatoes and season with half the salt and pepper. Bake for 20 minutes until edges are golden and crispy.

While the crust bakes, cook bacon in a skillet over medium heat until crispy and internal temperature reaches 75°C, about 8-10 minutes. Transfer to paper towels, let cool slightly, then roughly chop.

In a large bowl, whisk together eggs, milk, heavy cream, garlic powder, remaining salt and pepper until well combined. Stir in 100g of the shredded cheddar and 2 tablespoons of chives.

Remove potato crust from oven and reduce temperature to 175°C. Scatter chopped bacon evenly over the crust, then carefully pour the egg mixture over the top.

Sprinkle remaining 50g cheddar cheese on top. Bake for 30-35 minutes until the center is set and no longer jiggles, and a knife inserted in the center comes out clean.

Let the quiche rest for 10 minutes before slicing. Garnish with remaining fresh chives and a sprinkle of paprika before serving.