Garden Ranch Spinach & Bacon Quiche

Meanwhile, halve, peel, and thinly slice onion. Roughly chop spinach.

Once pie crust has chilled 10 minutes, remove from freezer. Line crust with a large piece of parchment paper or foil (there should be a 3-inch overhang). Fill crust with dried beans. (TIP: No dried beans on hand? Use sugar or uncooked rice instead!) Bake on middle rack until edges are golden, 10-15 minutes. Remove crust from oven; carefully lift sides of parchment paper to remove beans. Return crust to oven and bake until lightly golden all over, 5 minutes more. Remove from oven; let cool at least 5 minutes.

While crust bakes, heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. Once cool enough to handle, roughly chop. Heat same pan over medium heat (if pan seems dry, add a drizzle of oil). Add onion and cook, stirring, until slightly softened, 2-3 minutes. Add spinach and cook, stirring occasionally, until onion is translucent and spinach is wilted, 3-4 minutes more. Transfer to a large bowl and let cool.

Reduce oven temperature to 375 degrees. TIP: Give your oven time to cool—to speed things up, leave the oven door open for 20-30 seconds. In a medium bowl, whisk together cream sauce base, eggs, and Garden Ranch Spice until well combined. Stir in white cheddar, half the bacon, and a pinch of salt and pepper. Transfer egg mixture to bowl with onion and spinach. Stir to evenly combine.
Carefully pour filling into pie crust; top with remaining bacon and Parmesan. Return to middle rack and bake until filling is puffed and set in the middle, and a knife inserted in the middle comes out clean, 30-35 minutes.