Receta Spring Cleaning.
Sift together flour, salt, and sugar into a food processor. Add butter and shortening into flour and pulse until it resembles coarse meal. Sprinkle in up to 6 tbsp. ice water, stirring the dough with a fork until it just begins to hold together. Remove from the food processor and using your hands, press dough firmly into a rough ball, then transfer to a lightly floured surface. Give the dough several quick kneads with your hand to form a smooth dough, then shape into a ball, flatten slightly to make a round, and dust with flour. Wrap round in plastic and refrigerate for 2 hours.
Preheat oven to 400°. Allow dough to soften slightly at room temperature before rolling out on a lightly floured surface into a 14'' round. Fit dough, without stretching it, into a buttered 10'' bottomless metal quiche pan, set on a parchment paper-lined baking sheet. Press overhanging dough down slightly into sides of ring to make the sides of the crust a little thicker and sturdier. Run the rolling pin over the top of the ring to remove any overhanging dough. Using a fork, prick bottom lightly, then make a decorative edge around the rim. Line dough with parchment, then fill with dried beans or pie weights. Bake until crust is set and edge just begins to color, about 25 minutes. Remove parchment and weights, brush bottom and sides with egg, and continue baking until crust is pale golden, another 2-5 minutes.
The Filling
Reduce heat to 375°. In a saute pan over medium-low heat cook the bacon batons until brown and ans crispy. Transfer bacon with a slotted spoon to a paper towel to drain. After blanching the spinach in boiling water for 3 minutes. Shock in ice water. Then place the spinach in a kitchen towel and squeeze out all of the moisture. Mix with the bacon and layer the dry, cooked spinach & bacon over the bottom of the pie crust
Beat eggs, cream, and salt together in a medium bowl and season to taste with nutmeg and pepper. Pour mixture into crust and bake until custard is puffed and golden and just set in the center, 30-35 minutes. Slide quiche off parchment paper onto a serving platter and remove ring. Serve quiche warm or at room temperature, sliced into wedges.