Luscious Lorraine Quiche

Preheat oven to 375°F (190°C)

Place the premade pie crust in a 9-inch tart or pie pan, press it firmly into the edges, and trim the excess dough. Allow the crust to rest and chill in the refrigerator for 30 minutes.

Poke holes all around the base and sides of the pie crust with a fork. Line the inside of the crust with aluminum foil and fill with a layer of pie weights.

Place the pie crust on a baking sheet and bake for 15 minutes. Carefully remove the foil and weights, then bake for an additional 5-7 minutes, until the crust is lightly browned.

While the crust bakes, prepare the egg filling. In a large bowl, whisk together eggs, half & half, salt, and black pepper.

Add chopped green onions, grated Parmesan cheese, chopped spinach, and crumbled bacon to the egg mixture, reserving a small amount of bacon and green onions for garnish.

Stir the egg mixture until everything is well combined.

Pour the egg mixture into the prebaked crust, distributing the filling evenly.

Top with reserved bacon and green onions.

Bake the quiche for 30-35 minutes or until the top is golden brown and the egg is cooked. Insert a toothpick or a knife in the middle of the quiche, it should come out clean when it's cooked.

Allow the quiche to cool for 15 minutes before serving or serve at room temperature.