If using raw bacon, cook the 6 strips in a skillet over medium heat until crispy, about 8-10 minutes, turning occasionally for even browning. Transfer to a paper towel-lined plate to drain, then crumble into bite-sized pieces once cooled. While the bacon cooks, shred the cheddar cheese, roughly chop the baby spinach, and crack the eggs into a bowl. I find cooking the bacon first prevents any raw flavor and allows you to use the rendered fat for extra flavor if desired—just drain most of it before adding other ingredients.

Preheat your oven to 400°F. Place the unbaked pie crust into a 9-inch pie pan, pressing it gently into the bottom and sides. If using a store-bought crust, follow package instructions, but typically you'll line the crust with parchment paper or foil and add pie weights (or dried beans) to prevent it from puffing up. Bake for 10-12 minutes until the edges are lightly golden, then carefully remove the weights and parchment. Return to the oven for 5-7 minutes more to lightly set the bottom. This partial baking ensures a crispy, well-cooked crust that won't become soggy from the custard filling.

Remove the pre-baked crust from the oven and let it cool slightly for about 2 minutes. Distribute the crumbled bacon from Step 1 evenly across the bottom of the crust, then sprinkle the shredded cheddar cheese over it, followed by the chopped spinach from Step 1. This layering approach ensures the flavors are evenly distributed throughout each slice. I like to keep the spinach on top so it doesn't get lost under the heavier ingredients.

In the bowl with your cracked eggs from Step 1, add the 1 cup of half and half. Whisk vigorously for about 1-2 minutes until the mixture is well combined and slightly pale—this incorporates air and helps create a light, fluffy quiche. Season with approximately 1/4 teaspoon of salt and freshly ground black pepper to taste. For extra richness and complexity, gently fold in 2-3 tablespoons of hollandaise sauce if using, being careful not to overmix.

Reduce the oven temperature to 375°F. Carefully pour the custard mixture from Step 4 over the filled crust from Step 3, filling it to about 1/2 inch from the rim. Place the quiche on the center rack and bake for 35-45 minutes until the custard is set around the edges but still has a slight jiggle in the very center when you gently shake the pan—this is the sweet spot for a creamy, properly cooked quiche. The internal temperature at the edges should reach about 160°F. If the crust edges begin browning too quickly, loosely tent the quiche with foil for the last 10-15 minutes.

Remove the quiche from the oven and let it rest at room temperature for 10-15 minutes before slicing. This resting period allows the custard to continue setting gently and makes the quiche much easier to cut into clean slices without the filling running out.