The night before, layer bacon between
paper towels on a plate and microwave
for 3 to 5 minutes, until crisp. Set aside.
Heat oven to 350°. Fit crust into a
9-inch deep-dish pie plate and line crust
with foil, pressing down. Bake at 350°
for 10 minutes. Remove foil and bake
15 minutes more, until crust holds its
shape but small bubbles form. Cool on a
wire rack, then cover and store at room
Meanwhile, heat a large nonstick
skillet over medium-high heat. Crumble
in ground sirloin and add onion and
Worcestershire sauce. Cook for 5 minutes.
Stir in spinach, crumbled bacon and
tomato. Cook for 3 minutes and add salt
and pepper. Spoon into a lidded
container, cover and refrigerate.
The next day, heat oven to 350°. Break
filling apart and spoon into piecrust. In
a bowl, whisk together eggs, egg whites,
milk, ketchup and mustard. Sprinkle
cheese over filling in piecrust. Pour in
egg mixture and transfer to oven. Bake
at 350° for 1 hour, 10 minutes, until a
toothpick inserted in center comes out
clean. Cover edge with foil if it’s
browning too quickly. Cool 10 minutes
before slicing. Serve with salad
alongside, if desired.