Preheat oven to 400 °F.
Fry bacon in a skillet until crisp. Place strips on a paper towel-lined plate to cool and drain. While bacon cooks, prepare the crust:
Whisk together flour and salt.
Cut butter into flour mixture with a pastry cutter or a fork until combined (mixture will form tiny beads).
Mix in water a little bit at a time until a dough forms. You may not need the full 2 Tbsp.
Pat dough into a disk. Roll to size between two sheets of parchment paper. Lay dough in a 9" pie plate and press/crimp as desired. Gently poke the bottom of the crust with a fork in several places.
In a large bowl whisk together eggs, milk, salt, and pepper.
Crumble the bacon into the egg mixture. Stir in shredded cheese and spinach.
Pour mixture into your uncooked pie crust (in the 9" pie plate). Gently spread the mixture around to make the top even.
Bake for 35-40 minutes until quiche is just set and crust is golden brown. (Begin checking around 30 minutes.) If the crust begins to brown too quickly, cover the edges with strips of aluminum foil.
Cool slightly before serving. Enjoy!
