To make the crust, whisk together the flour and salt in a bowl. Add the olive oil and 3 tablespoons milk and stir the mixture gently with a fork just until the flour is moistened. If needed, add an additional tablespoon of milk to make the ball of dough more cohesive.
Form the pastry into a ball. Roll out the ball of dough onto a lightly floured surface until it is approximately a 12 inch diameter circle. Roll dough around the rolling pin and gently unroll over top of a 9 inch pie pan. Softly press dough into the pan. Trim and crimp the edges.
Cover dough with a double thickness of aluminum foil and bake in a 450 degree oven for 8 minutes. Remove the foil and bake for an additional 4 to 5 minutes or until the pastry is set and dry. Remove from oven and reduce the temperature to 325 degrees.
In a large skillet, cook onion and bacon until the onion is tender and the bacon is crisp. Drain onion mixture on paper towels.
In a bowl stir together beaten eggs, sour cream, half-and-half, salt, and pepper. Stir in onion mixture, spinach, and cheeses.
Pour egg mixture into the hot baked crust. Bake at 325 degrees for 45-50 minutes or until a knife inserted near the middle comes out clean. If necessary, cover edge of crust with foil to prevent over-browning. Let the quiche stand for 10 minutes before serving.
Adapted from: Better Homes and Gardens New Cook Book 14th Edition
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