Prep the crust

1. In a stand mixer or food processor, combine flour & salt.
2. Chop the cold butter into pieces and add the butter and coconut oil to the flour & salt.
3. Mix in the stand mixer for 2 minutes or pulse the food processor until a sandy texture develops. Alternatively you can use a fork or your fingers to rub the flour, butter and coconut oil together to a sandy texture.
4. Add the cold water and combine into a ball. Squeeze and handle the dough a bit to make it a cohesive ball, but don't over knead the dough in order to keep it flaky.
5. Use a piece of parchment paper on a clean surface to roll the dough out until large enough to fit in the quiche pan or pie plate. You can turn the pie plate upside down on the dough to measure. It should be two inches larger than the plate so it has enough room to sink in and have a little extra to fold over and create a lip. Cut a circle to ensure a uniform crust.
6. Lift the parchment paper and flip over to transfer it into the pie plate. Once settled into the plate, fold the lip over and you two fingers and your thumb or opposite hand's finger to create the scalloped edge.
7. Any extra dough can be made into "crust cookies" baked with a little cinnamon sugar sprinkled on top.

Blind bake the crust

1. Preheat the oven to 425ºF convection bake.
2. Once the crust is in the pie plate, add a piece of parchment paper and dry beans as weight to avoid having the crust bubble (not from a can, from a bag and not soaked). The beans can be saved for next time you need to blind bake a pie crust.
3. Bake the crust with the weight for 15 minutes. Carefully lift the parchment paper to remove the beans. If the bottom of the crust isn't cooked through on the bottom, bake for another 3-5 minutes.
4. Once the crust is baked through, remove it from the oven and set aside to cool slightly.

Prep the toppings

1. Wash and thoroughly dry all veges and herbs. Chop into small bite size pieces.
2. If using mushrooms, saute for a few minutes in a pan coated with butter and sprinkle a little salt on them, then set aside.
3. If using potato, boil them in salt water for 10-12 minutes until cooked through.
4. If using meat, cook through to 160ºF in a pan, oven, or air fryer.

Prep the custard

1. In a large bowl, add the eggs, heavy cream, milk, salt and pepper. Whisk together for 1 minute.

Bake the quiche

1. Change the oven temp to 325ºF
2. In the bottom of the blind baked pie crust, add the veges and meat of your choice. Add the egg custard. Then top with the fresh herbs and cheese.
3. Bake for 40 minutes until the egg is set. A fork can be used to check if it comes out clean. Turn half way to evenly brown the top.