Preheat the oven to 375 degrees F. Roll out one disc of pie dough into a circle, 12 inches in diameter. Place in 9 inch pie dish and crimp edges.

Blind bake crust: Place a piece of parchment paper inside the pie pan and add 2 cups of pie weights, dry beans or rice. Bake at 375 degrees F for 15 minutes. Remove parchment paper and pie weights. Prick pie crust all over with a fork, then return to the oven for 8 more minutes.

Meanwhile, cook bacon, in a skillet. Once cooked, remove to a plate and chop. Remove most of the grease from the pan and add onion and spinach. Saute for 2 minutes.

Add cheese, onion, spinach, and bacon to the bottom of the partially baked pie crust.

Combine the eggs, half and half, salt, and pepper in a blender, then pour the egg mixture into the pie.

Reduce oven temperature to 350 degrees. Bake quiche for 40-45 minutes until the egg mixture is set. Allow to cool for 10 minutes, or even to room temperature, before slicing.

Store leftovers, covered, in the fridge.