1
In a large bowl, combine the flour, sugar, and 1/8 tsp. salt. With a pastry blender or two knives, cut the butter and shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
2
On a floured surface, roll out the dough to a 12-13 inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.
3
Preheat the overn to 400 degrees. Lline the crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.
Quiche:
1
Preheat the oven to 425 degrees.
2
In a medium bowl, whish the milk, cottage cheese, Parmesean, eggs, egg whites, 1/2 tsp. salt, and pepper.
3
Place the pie plate on a baking pan; spread the spinach over the pie crust, then pour the filling over the spinach. Bake 15 minutes; reduce the oven temperature to 350 degrees and bake until the filling is set, 20 minutes longer. Let cool about 10 minutes before serving.