Heat oven to 425°F. Roll pie crust to 12-inch diameter. Fit in 9-inch deep dish pie plate, pressing firmly to sides. Turn edges under and flute to make a high rim. Prick all over with a fork. Bake 8 to 10 minutes or until very light golden brown, pressing out any bubbles that might form. Remove from oven; reduce oven to 325°F.
Meanwhile, place beans in food processor. Cover and pulse 3 times or until chopped. Add onions and 1/4 cup of the half-and-half. Cover and process 30 to 45 seconds or until smooth. In large bowl, beat eggs, remaining half-and-half and all remaining ingredients except spinach and cheese. Stir in bean mixture and spinach and blend well. Sprinkle cheese in pie crust. Carefully pour bean mixture over cheese (pie crust will be full). Bake at 325°F. 45 to 55 minutes or until a knife inserted in center comes out clean. Let stand 10 minutes before cutting.