In the pie crust layer the bacon then chicken, spinach and cheese evenly in the bottom of the pan. In a medium bowl whisk together the remaining ingredients and then pour into the pie shell. Give the pie a little jiggle to evenly distribute the eggs (note: the pie should be full to the top with the egg mixture. If not beat a couple more eggs and cream together and add to the top.)
Place in the oven and cook for 40-50 minutes or until the eggs are just set all the way through. Note: About halfway through the cook time, give the quiche a gently stir. Nothing major just a little redistribution of raw egg. This will help the quiche cook more evenly. If the edges of your pie begin to get too dark before the middle is set, loosely cover with foil to prevent burning. Let the quiche hang out on your counter for 10 minutes before serving.
Make ahead and freeze this quiche with ease! Simply place the unbaked quiche on a tray and freeze. Top with a layer of wax paper then wrap in plastic wrap or foil and store in the freezer for up to 3 months. Bake from frozen adding time (usually about double the time) to allow for longer cooking.