• Make the Crust
• In a large bowl, whisk together the flours, salt, and sugar. Work in the butter until the mix resembles a coarse meal - you will have big chunks and that is good!
• Drizzle in the ice water slowly until you can bring the dough together. You may not need all of the water. Knead the dough a few times, then form into a bowl, wrap in plastic wrap, and place in the fridge for at least a half hour.

Make the Filling

• In a large bowl, whisk together the eggs, milk, and cream.
• In a large saucepan over medium heat, warm the olive oil. Saute the vegetables for a few minutes until they are soft and the spinach is wilted.
• Stir the vegetables into the egg mixture and add salt and pepper to taste.

To Assemble

• Butter a quiche pan or pie pan. Preheat the oven to 375℉.
• Take the chilled crust out of the fridge and roll it out so it will fit in the pan with a bit of overhang.
• To assemble, place the cooked vegetables in the unbaked pie crust. Sprinkle half of the cheddar cheese and half of the parmesan over the vegetables.  Pour the egg mixture over the vegetables and top with more cheese.
• Place the quiche on a baking sheet and place in the oven. Bake quiche for 50-60 minutes, checking around 50 minutes until the quiche puffs up and does not have a loose center when shaken lightly.
• Remove the quiche from the oven and let cool for at least an hour before serving so it can set. You can serve the quiche warm or at room temperature.