Perfect Breakfast Quiche (Customizable Fillings!)

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1. 1Step 1: Make the pie dough: Use the measurements listed above for one crust. Note that you will need a deeper than standard 9-inch pie plate, preferably metal or ceramic, not glass. Once the crust is made, slightly flatten the ball of dough into a thick disc, wrap tightly in plastic wrap, and chill in the fridge for at least 4 hours, ideally overnight. Do not go straight to the freezer; it needs to hydrate and rest in the fridge first.
2. 2Step 2: Roll the pie dough: Once the crust has chilled, slowly and gently roll it out on a floured surface. Be gentle and turn the dough consistently to avoid cracking or sticking. Flip the pie plate upside down over the dough to check it's big enough; you should have 2 inches of extra dough all the way around. Don't roll the crust thinner than 1/8 inch. Gently roll the crust around your rolling pin (or fold it into quarters) and transfer to the metal 9-inch pie dish. Gently press into the pan so there are no gaps. Trim excess dough, leaving 1/2 inch all the way around to crimp the edges. Use your thumb and pointer finger on one hand to make a pincer and come at the pie dough from the outside edge, while using your opposite hand's pointer finger to poke the space between the pincer. Repeat all the way around. Place in the freezer for 10 minutes. Preheat oven to 425°F.
3. 3Step 3: Blind bake the crust: Use a fork to prick holes all over the bottom of the frozen pie dough to prevent puffing. Use dry beans, rice, or granulated sugar as pie weights. Take the crust out of the freezer and gently press in two pieces of crumbled parchment paper, one in each direction so the edges are mostly covered. Pour in the pie weights, making sure they come all the way up to the crimped edges to prevent them from slipping down. Don't skimp. Place the pie plate on a baking sheet and bake for 15-19 minutes, or until the crimps are lightly browned. Meanwhile, beat an egg in a small bowl for the egg wash. Remove the pan from the oven and gently lift out the parchment with the pie weights. Brush the edges of the crust with egg wash if desired. Return the pan to the oven and bake for 2-4 more minutes, until the bottom and sides appear set and matte (not shiny). Set aside. Reduce oven temperature to 400°F.
4. 4Step 4: Make the filling: In a large mixing bowl, whisk together the eggs, milk, heavy cream, garlic, salt, pepper, spinach, cheese, and cooked, chopped bacon.
5. 5Step 5: Bake: Make sure the oven is set to 400°F. Pour the filling into the prepared crust and evenly spread it around so the fillings aren't in a big clump with the liquid. You can cover the edges of the crust with foil to prevent burning, but don't be afraid to let the crust get deeply golden brown. Bake for 40-44 minutes, checking the crust for browning at about 25-30 minutes in. If it's getting pretty brown, use pieces of foil as a shield around the crust, but don't cover the center. The quiche is done when the filling is set (doesn't jiggle when you move the pie dish) and the top is slightly browned.
6. 6Step 6: Serve and store: Allow to cool for 15-30 minutes before slicing. Store leftovers, covered, in the fridge for up to 4 days. You can also let it cool to room temperature, then cover and refrigerate before serving if you like a cold quiche.