Preheat the oven to 400.

This recipe makes enough dough for a single pie crust. Depending on the flour, you may need more or less water or fat.

Make sure the fat is chilled. Cut it up into small pieces, the size of dice or so.

For best results, put the bowl of the food processor and the blade in the freezer with the cut-up fat. Let it sit for about 10-15 minutes, but don't let the fat freeze.

When you are ready, put the flour and fat into the food processor and process it until you have what looks like sand with some pieces of fat still visible.

Now, with the motor running, add enough water until the mixture forms a ball and STOP.

Remove the dough from the food processor, gently form it into a flat disk and wrap it in plastic wrap. Let it rest in the refrigerator for an hour.

Put some flour on the rolling surface and remove the dough from the plastic wrap, placing it on the flour.

Working from the center of the dough, roll it from the center out. Try to not roll the edges as they will become thin too quickly. You want a flat disk, not a volcano.

You can then fold the dough gently into quarters and put it into your Quiche pan, or pie pan.

Since you are going to blind bake it line it with parchment paper and fill that parchment paper with beans. When the oven is hot, put the pan in the oven and bake it for 10 minutes, or until the edge has started to brown.

Lower the oven to 350.

Remove as much liquid as possible from the spinach. I do this by putting it in the microwave for 4 minutes.

In a large bowl, mix together the eggs, milk, and cream. Add the nutmeg and Worcestershire sauce, and mix in.

Add the remaining ingredients, and the spinach, and mix to combine.

Carefully fill the blind-baked crust and put the Quiche into the oven.

Bake for about 40 minutes, or until the top of the Quiche has browned nicely and a toothpick inserted in the center comes out clean.