Heat the oven to 375 F.

Prepare the pastry and fit it into a 9-inch pie dish; crimp or flatten the edge and line the dough with foil. Add pie weights or dry beans or rice to the foil lining; this keeps the dough in place and prevents bubbling up. If making this ahead, cover and refrigerate for 1 to 2 days.

Bake the weighted crust for about 15 minutes. Remove the foil and weights and prick the crust in several places. Bake for 5 to 10 minutes longer or until the dough appears dry.

Remove the par-baked crust to a rack and prepare the filling.

Sprinkle the cheese, bacon, and spinach, if using over the bottom of the partially baked crust.

In a large bowl, whisk the eggs, egg yolk, cream, milk, pepper, salt, and nutmeg until smooth and well blended. Pour over the bacon and cheese mixture and sprinkle with Parmesan cheese.

Bake the quiche for 35 to 40 minutes until the top is browned and there is a slight jiggle in the center. Watch for over-browning and cover the edges of the crust with a pie shield or foil as needed.

Cool the quiche on a rack for at least 15 to 20 minutes before slicing.