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For the crust:
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In a large mixing bowl, mix flour and salt. Add butter cubes and vegetable shortening. Using a pastry cutter or your hands, blend the butter, shortening, and flour/salt until a coarse meal forms.
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One at a time, add tablespoons of ice water and use your hands to incorporate the wet and dry ingredients of the dough. Once dough forms a loose ball, wrap up tightly in plastic wrap and place in fridge for at least 30 minutes.
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Once ready for baking, preheat the oven to 425u00b0F. Grease a 9-inch pie plate.
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Roll out dough on a floured surface so that it is a larger size than pie dish. Transfer flattened dough to pie dish and form into pie crust. Once crust is formed, poke holes in bottom using a fork so that air can escape while baking. Cover with aluminum foil and weigh down crust with pie weights, dried beans, or rice.
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Bake crust for about 10 minutes, right until it is about to turn brown. You do not want it to turn brown, as it will brown further once it is filled with the egg mixture. Take out of oven and let cool completely before adding egg mixture.
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For the quiche filling:
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Preheat oven to 375u00b0F.
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Cook bacon in oven or stovetop. Reserve about 1 tablespoon of the fat, slice diagonally, and set aside.
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In a large sauce pan, heat bacon fat over medium high heat and add the chopped leeks and spinach. Saute vegetables until spinach shrinks and leeks become somewhat translucent. Remove from heat.
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In a medium-sized bowl, crack eggs and whisk until yolks and whites are incorporated. Add milk and cream or half-and-half slowly while mixing. Add spices and whisk to combine. Place bacon, leeks, and spinach into egg mixture and stir until spices and ingredients are well incorporated.
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Pour egg mixture into cooled pie crust. Using a brush, bring some of the liquid egg mixture onto the pie crust, so that while baking, the crust will be come a glossy golden brown.
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Place quiche in preheated oven and bake for 50 minutes. If middle of quiche wiggles upon opening the oven door, it is not set and needs more baking time. Add on baking time in 5- to 7-minute increments.
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Once quiche is set, take out of oven and allow to cool down at least 15-20 minutes before serving.
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Notes:
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1. Crust can be prepared 1-2 days ahead of time and dough can stay in fridge for that long as well. This crust also makes a great base for any sweet pie. Simply add 1 teaspoon of sugar to the recipe and add it to the dry ingredients when mixing.
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2. Quiche can be served warm or cold or easily heated in the microwave the next day. Accompany with fruit or green salad for a complete meal.
