- Combine Ingredients: Preheat the oven to 375°F. Combine the butter, flour, and salt in a mixing bowl. Using a pastry blender, cut the butter into the flour until the mixture is very crumbly.
- Form the Dough: Add chilled water one tablespoon at a time, mixing with a fork until the dough pulls together. Form the dough into a disk, wrap it in plastic, and chill for at least 2 hours or overnight.
- Roll the Dough: On a lightly floured surface, gently roll out the pie dough to a 12-inch circle. Fold the pie crust or roll it around your rolling pin to move it to a 9-inch deep dish pie plate. Gently tuck it into the pie pan, trim the edge to about an inch over the side, tuck it in along the edge, and flute it.
- Blind Bake the Crust: Line the pie crust with aluminum foil and fill with pie weights, rice, beans, or sugar. Bake in the preheated oven for about 15 minutes. Remove from the oven and carefully remove the weights and foil.
Making the Spinach Bacon Quiche
- Prepare the Filling: Reduce the oven temperature to 350°F. Heat olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5-7 minutes. Add the spinach and cook until wilted. Add the garlic, salt, and pepper; cook for 1 minute, stirring constantly.
- Assemble the Quiche: Spread the spinach mixture into the prepared pie crust and top with the chopped bacon. Sprinkle the shredded Swiss and cheddar cheese over the filling.
- Mix the Egg Custard: In a bowl, whisk together the eggs and heavy cream until well combined. Pour the egg mixture over the spinach and bacon.
- Bake: Bake the quiche for 55-60 minutes or until a knife inserted in the center comes out clean. The center should still be slightly jiggly. Let the quiche cool for 15-20 minutes before slicing.
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