Heat oven to 450° F. Unroll the piecrust and press it into a 9-inch pie plate or tart pan. Trim and flute edge. Bake at 450° F for 5 minutes. Place on a wire rack. Reduce heat to 350° F.

Meanwhile, in a skillet, sauté the spinach with butter until cooked down. Remove from the heat. Sprinkle cheese and bacon into crust; top with spinach mixture. In a bowl, beat eggs. Add the cream, salt and pepper; mix well. Carefully pour into crust.

Bake at 350° F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.