If you haven’t already, prepare your pie dough according to the [linked recipe here]. Once the dough has chilled, roll it out and fit it into a 9-inch pie pan. Crimp the edges as desired. Place the crust in the refrigerator while you prepare the filling.

Preheat the oven to 350°F. Cook the bacon according to package instructions. Let it cool slightly, then chop into small pieces. Shred the cheese and set aside. Crack the eggs into a large mixing bowl.

To the bowl of eggs, add your salt and onion powder. Whisk until well combined. Pour in the heavy cream and whisk again until smooth and fully incorporated.

Remove the pie crust from the fridge. I typically like to chop my spinach since I have children, but this is optional. Layer half of the spinach, followed by half of the chopped bacon, and then half of the shredded cheese. Repeat with the remaining ingredients to create evenly distributed layers. Carefully pour the egg mixture over the layered ingredients.

Place the quiche on the center rack and bake for 35-45 minutes, or until the center is set and the top is slightly golden. The quiche is done when the internal temperature reaches 165-175°F. If the edges of the crust brown too quickly, cover them with foil or a pie shield

Once baked, remove the quiche from the oven and allow to cool for 5-10 minutes before slicing. Serve warm, or let them cool completely and refrigerate for a quick meal later.

This quiche is perfect for breakfast, brunch, or even dinner. Store leftovers in the fridge for up to 3 days, or freeze for longer storage. Enjoy!