Preheat oven to 400°F.
If not already in a tin, place pie crust in a deep 9" pie dish. Pierce several holes in the crust with a fork along the bottom and sides.
Place a layer of parchment paper over pie crust and fill with dry beans or pie weights. Place on a sheet pan and bake for 10 minutes. Remove from oven, remove beans and parchment paper, and let cool as you prepare remaining ingredients.
Reduce oven temperature to 350°F.
In a large skillet, cook bacon over medium heat until fully cooked. Remove bacon and excess grease from pan.
Add shallot and spinach to skillet and cook until spinach is wilted.
Add bacon back into the skillet and stir in with spinach. Remove from heat.
In a bowl, combine gruyere and Romano cheeses.
Place half of the spinach mixture into the pie crust followed by half of the cheese. Repeat with remaining spinach and cheese mixtures.
In a blender, mix eggs, half & half, salt, nutmeg, and pepper. Pour into pie crust over spinach and cheese.
Bake 25 minutes or until center of quiche is set.