Spinach and Bacon Quiche

For the Crust

1. Preheat oven to 350° Roll your pie crust into your pie plate. Line with parchment paper and fill with pie weights. Bake for 10 minutes. Remove from the oven and allow to cool completely.

For the Filling

1. While the crust is baking, warm a medium sauce pan over medium heat. Add sliced bacon and fry until crispy. Transfer to a paper towel lined plate to cool. Wipe pan. Add baby spinach to bacon pan and sauté until wilted. Sprinkle with Papa Joe's Salt and minced garlic. Cook for an additional minute. Move to a bowl to cool.
2. Grate the gruyere directly into the bottom of the baked and cooled pie crust. Leave 1/4 (1 oz) of the block of cheese for the top of the quiche. Arrange the cooked spinach and bacon over the cheese in a nice, even layer..

For the Custard

1. In a large measuring cup, combine 4 eggs, 1 cup whole milk, and 1/4 tsp Papa Joe's Salt, Whisk to combine. Pour this custard over the filling. Sprinkle with remaining 1/4 of the gruyere.
2. Transfer pie plate to a baking sheet lined with parchment paper (to avoid any overflow from leaking all over your oven). Bake quiche at 350° for 40-45 minutes or until the center of the quiche no longer wiggles when you shake the pan a little bit. After about 20 minutes of baking, cover the entire quiche with aluminum foil. This protects the edges from burning and also helps the quiche bake evenly.
3. After 35 minutes, begin checking quiche to be sure that the center has set up and nothing wiggles when you give the quiche a little shake. If it's not done, bake 5-10 minutes longer, checking for doneness every 5 minutes.

Remove baked quiche from the oven and allow to rest for 10-15 minutes. Cut into wedges and serve alongside your favorite salad or bowl of soup.