Quiche on the Sunny Side of Life.

• 5 tbsp cold unsalted butter
• 3 tbsp cold vegetable shortening (I used 3 tbsp butter mixed with a little powdered sugar..)
• 1 1/3 cup all-purpose flour
• 1 tbsp sugar (optional)
• 1/4 tsp salt
• 4 tbsp ice water

By mixer: In a large bowl or a mixer with paddle attachment, combine the flour, sugar and salt. Mix on until blended. Turn off the mixer, add the butter and shortening, continue mixing on low speed just until mixture forms large, coarse crumbs the size of large peas.
Add the ice water 1 tbsp at a time, and mix on low speed just until the mixture begins to hold together, about 20 seconds. The dough will form large clumps and pull away from the sides of the bowl, but will not form a ball. To test, stop the mixer and squeeze a small piece of dough; it should hold together.

• Flaky pie pastry
• 3 large eggs
• 1/2 tsp salt
• 1/8 tsp freshly ground pepper
• Pinch of freshly ground nutmeg
• 2 cloves garlic
• Olive oil
• Red pepper, diced
• Spinach, shredded
• Red onion, diced
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1 tbsp unsalted butter, cut into pieces

Position rack in the middle of the oven, and preheat to 350 degrees F.
Roll out the dough, line a nine inch quiche dish/ceramic pie dish and prebake partially.
In a frying pan over medium, fry the red pepper, spinach & red onion in the oil with spices of choice (I used oregano, fresh basil, a little rosemary & some nutmeg).
Place the sauteed vegetables in the quiche dish.
In a large bowl, whisk together the eggs, salt, pepper, and nutmeg until blended. Whisk in the cream & milk until well blended. Pour through a medium-mesh sieve into the pitcher. Slowly pour the mixture into the quiche pan. Dot the top with butter pieces.
Bake the quiche until the top is slightly browned and the filling is set when you give the dish a gentle shake, 40-45 minutes. Transfer to a wire rack and let cool for 5 minutes. Serve hot.