Preheat oven to 400 degrees F. Place pie crust in a 9″ pie pan then trim and crimp the edges. Fit a square sheet of parchment paper or foil on top of the pie crust and fill with about 1 pound of dried beans, dried rice or pie weights.
Bake the crust for about 10 to 12 minutes, until the edges turn pale. Remove from oven, carefully lift the parchment and weights out and continue baking an additional 5 to 7 minutes until bottom and sides are pale. The crust might dome up on the bottom, but it will settle back down once removed from the oven.
Place the bacon, cheese and spinach in the partially baked crust* and set aside.
Whisk the eggs and half and half together until mixture is a pale yellow. Season with salt and pepper to taste, then pour mixture over the quiche filling.
Reduce oven temperature to 375 degrees F. Bake quiche for 35 to 45 minutes, until center is set and no longer jiggly.
Let sit for a few minutes before slicing. Top with hot sauce, sour cream or my hollandaise sauce for an extra treat.
*The crust does not need to cool before filling with ingredients.
Keywords: Bacon Cheddar Quiche, Breakfast, Brunch, Pie Crust, Spinach