For the Pastry
Sift the flour together with salt in large mixing bowl. Next, cut in the butter and shortening with two knives or a pastry blender. Sprinkle with cold water and mix lightly until dough the pulls away from the bowl and forms a ball. Add flour, if needed.
Wrap in plastic wrap and refrigerate for 1 hour.
For the Filling
Lightly grease a quishe dish with butter and preheat the oven to 375 °F. Line dish with crust pastry and set aside for about 20 minutes.
In large bowl, combine the cooked spinach, cooked leek and the tomatoes. Add the, eggs, heavy cream, spices, and milk, then season with salt and pepper and mix well.
Pour quiche filling mixture into the dish and garnish with fresh parsley. Bake quiche for 45 minutes and serve.