Spinach Artichoke Quiche

1 (9-inch) unbaked pie crust, either store-bought or homemade

1 (9-ounce) box frozen spinach, thawed

8 ounces bacon, cooked and crumbled, divided

1⁄4 cup chopped marinated artichoke hearts

2 cups grated Gruyère cheese

1⁄2 cup freshly grated Parmesan cheese

3 large eggs

1 1⁄2 cups half-and-half

2 tablespoons finely chopped onion

1 tablespoon Dijon mustard

3⁄4 teaspoon kosher salt

1⁄2 teaspoon freshly cracked black pepper

1⁄2 tablespoon fresh thyme leaves, or 1⁄2 teaspoon dried thyme

1. Preheat oven to 350 degrees F. Place pie crust dough in a 9-inch pie, quiche, or tart pan. If using a pie plate, flute the edges. If using a quiche or tart pan, trim excess dough from edge with a knife. Place a layer of foil over the pie dough, extending over the edges of the pan. Place pie weights or dry beans on top of foil. Bake 15 minutes. Remove weights and foil and use a fork to prick the dough several times. Return to oven and bake 5–10 minutes longer, until set and light golden brown. Remove crust from oven.

2. Squeeze liquid from spinach. Use a clean cloth or paper towel to absorb all excess moisture. Chop spinach and then spread it out on the bottom of the pie crust. Reserve 2 tablespoons bacon. Sprinkle remaining bacon and artichoke hearts evenly over the spinach. Top with the grated cheeses.

3. Combine eggs, half-and-half, onion, mustard, salt, pepper, and thyme in a medium-sized mixing bowl. Whisk until well combined and then pour into pie crust. Sprinkle reserved bacon on top. Bake 30–40 minutes at 350 degrees F. until set in the middle and light golden brown. Cool at least 15 minutes before slicing. This can be served warm, at room temperature, or cold.