Pre-heat oven to 375 degrees F.

Sauté bacon until crisped to your liking, then drain all but 2 Tbsp of the grease. Roughly chop your bacon slices and set aside.

In the reserved grease, wilt spinach about 1 - 2 mins, and set aside to drain.

To make the egg filling mixture, combine in a large mixing bowl: 4 of the eggs, heavy cream, 1/2 cup milk, Gruyère, parmesan, Dijon mustard, nutmeg and salt and pepper (I did about a 1/4 tsp each).

In a 9.5” tart pan, roll out the pie dough and trim off the extra dough. Puncture the bottom of the dough with a fork. Place a sheet of parchment in the dough and add pie weights (I used rice.) Bake about 15 mins.

Whisk together remaining egg and milk to make a wash.

Remove the pan from the oven and brush the top of the crust lightly with the egg wash. Then add the sautéed spinach and bacon to the bottom of the pan. Pour over the egg filling mixture. (I had a little extra liquid, so I imagine this would fill a deeper pie dish.)

Bake about 35 mins or until the center is 165 degrees. Remove from the oven and cool.

Garnish with chopped chives.