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1
Preheat the oven to 450 degrees.
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2
Unroll the pastry dough and press it into a 9-inch pie pan.
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3
(You do not need to grease the pan.)
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4
Fold the edges of the pastry over and crimp.
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5
Cover the pastry with a double layer of aluminum foil, and bake for 8 minutes.
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6
Then, remove the foil and bake for 4 more minutes.
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7
You do not need to prick the pastry - it's okay if it bubbles a little.
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8
Remove the pie crust from oven and reduce heat to 325 degrees.
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9
Meanwhile, following the directions on the package, fry the bacon in a skillet.
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10
Remove bacon from skillet, break into bite-size pieces, and set aside.
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11
Heat up the diced onions in the excess oil from the bacon, or add oil if needed.
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12
The onions don't need to be fully sauteed, just cook them over medium heat for a couple minutes to soften them up a bit.
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13
Next, drain the spinach, squeezing all of the excess water out.
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14
Beat the eggs in a large bowl, and add milk, bacon pieces, onion, spinach, salt, pepper, and nutmeg.
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15
In a separate bowl, mix together cheese and flour, then add this to the egg mixture.
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16
Line the crimped outer edges of the pie crust with foil.
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17
Pour the egg mixture into the warm crust.
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18
Bake for 45 minutes, or until egg mixture feels firm and set, crust is golden brown, and toothpick comes out clean.
