Preheat your oven to 375°F (190°C). Prepare the pie crust by placing it in the 9-inch pie dish.

Heat olive oil in a skillet. Sauté chopped onion and bell pepper for 3–4 minutes until soft.

Add fresh spinach to skillet. Cook for 1–2 minutes until wilted. Remove vegetables and let cool slightly.

Cook bacon slices until crispy. Drain on paper towels. Crumble into small pieces for the quiche filling.

In a mixing bowl, whisk eggs, milk, and heavy cream together. Add salt and pepper. Mix until smooth and creamy.

Stir in grated cheese into the egg mixture. Reserve a little for topping the quiche later.

Add cooked vegetables and crumbled bacon to the egg and cheese mixture. Stir gently to combine.

Carefully pour the mixture into the prepared pie crust. Spread evenly with a spatula.

Sprinkle the reserved cheese on top of the quiche for a golden crust during baking.

Place quiche in the preheated oven. Bake for 30–35 minutes until eggs are set and top is lightly browned.

Remove quiche from oven. Let it cool for 5–10 minutes before slicing. This keeps it from falling apart.

Slice the quiche into wedges. Serve warm or at room temperature. Perfect for brunch or a special breakfast.