Savory Pie Crust:

1. Preheat oven to 350 degrees F.
2. Combine flour, salt, pepper, butter and shortening together. Blend with a pastry blender of fingers and work the mixture until crumbly.
3. Add ice water starting with 2 tablespoons. Blend and add addition tablespoons of water as needed until a soft dough forms.
4. Wrap the dough in clingfilm and chill for at least an hour.
5. Roll the dough out onto a well flour sheet of parchment paper. Transfer to a pie plate and trim the edges to fit. Pierce the bottom of the dough with a fork, and blind bake for 10 minutes. Remove from the oven and let cool before filling.

Filling:

1. Preheat Oven 350 degrees F.
2. Prebake the pie crust for 10 – 12 minutes and let cool before adding the quiche mixture.
3. In a large bowl combine the creamed spinach, eggs, shredded cheese, milk, Speck Ham, salt and pepper; gently combine.
4. Fill the pie crust and place the sliced tomato on top followed by the grated Parmesan cheese finishing the quiche with a drizzle of olive oil.
5. Bake for 30 – 35 minutes or until set in the middle.
6. Let cool slightly before slicing.