Step 1

Make the pie crust: Ingredients and directions can be found here - cut the recipe in half. Once the crust is made, slightly flatten the ball of dough into a thick disc, wrap tightly in plastic wrap, and chill in the freezer for 15 minutes. (This is a good time to cook your bacon!)

Step 2

Blind bake the crust: Preheat the oven to 425 degrees. Once the crust has chilled, slowly and gently roll it out on a floured surface. Be gentle, and turn the dough consistently to avoid it cracking or sticking to the counter. Gently roll the crust around your rolling pin and transfer to an un-greased 9 or 10 inch pie dish. Gently press into the pan. Trim excess dough, leaving 1/2 inch all the way around to crimp the edges if desired (see photos in post above). Gently press a large piece of foil into the well of the pie pan, making sure the edges of the crust are well covered. Bake for 10 minutes.

Step 3

Make the filling: While the pie crust is blind baking, mix up the filling. In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic, salt, pepper, spinach, cheese, and cooked bacon.

Step 4

Bake: Once the pie crust is done blind baking, remove it from the oven and remove the foil. Reduce oven temp to 400 degrees F. Pour the filling in and sort of evenly spread it around so that all the spinach, etc. isn't in a big clump. Cover the edges of the crust with foil to prevent burning. Bake the quiche for 40-45 minutes, or until the filling is set (doesn't jiggle when you move the pie dish) and the top is slightly browned. (See note)

Step 5

Serve + Store: Allow to cool for a few minutes before cutting. Store leftovers, covered, in the fridge for up to 4 days.