1. Preheat the oven to 350°F (175°C) and follow the instructions on the package to pre-bake the pie crust. Set it aside to cool.

2. While the crust is baking, slice the bacon into thin pieces and arrange them on an oven-safe wire cooling rack placed on top of a parchment-lined cookie sheet. Bake the bacon for about 30 minutes until the fat is rendered and the bacon is slightly crispy. Once done, remove from the oven and allow it to cool.

3. In a medium bowl, whisk together the eggs, black pepper, salt, nutmeg, milk, and heavy cream. Ensure the ingredients are combined, then whisk vigorously to incorporate air into the mixture. This will make the quiche fluffier.

4. Once the bacon has cooled, chop it into small ¼ - ½ inch pieces. Then, arrange the chopped bacon, cheddar cheese, spinach, and shallots into the baked pie crust.

5. Pour the egg mixture over the top of the bacon and cheese mixture, then gently stir everything together using a fork.

6. Place the quiche on a cookie sheet and bake in the preheated oven for 30-40 minutes until the quiche is cooked and the middle is slightly jiggly.

7. When the quiche is done, remove it from the oven and let it cool for at least 10 minutes before slicing and serving.

Tips for making ahead of time

1. To make the quiche ahead of time, allow it to cool completely, then wrap it in plastic wrap or store it in an airtight container in the refrigerator for up to four days. Keep the quiche in the original baking pan.

2. When you're ready to serve the quiche, preheat the oven to 350°F (175°C) and bake the quiche straight from the fridge until warmed through.