Spinach Bacon Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Place the pie crust in a 9-inch pie dish and prick the bottom several times with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 10 minutes, then remove weights and parchment and bake for another 5 minutes until light golden.
2. Cook the bacon and vegetables
   In a large skillet over medium heat, cook the chopped bacon until crisp, about 5-7 minutes. Remove with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan. Add the diced onion to the pan and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
3. Prepare the egg mixture
   In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Stir in the grated gruyère cheese (reserving about 1/4 cup for topping), nutmeg, salt, and pepper. Add the cooled bacon and spinach mixture and stir to combine.
4. Assemble and bake the quiche
   Pour the egg mixture into the pre-baked pie crust. Sprinkle the reserved cheese on top. Bake in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown. Check after 25 minutes and cover the edges with foil if they're browning too quickly.
5. Cool and serve
   Allow the quiche to cool for at least 10 minutes before slicing. Quiche can be served warm, at room temperature, or cold. For clean slices, let it cool completely before cutting.