Quiche of Christmas Colours

In large bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles fine crumbs with a few larger pieces. In glass measure, whisk egg yolk with vinegar; add enough ice water to make 1/3 cup (75 mL). Drizzle over dry ingredients, stirring briskly with fork until pastry clumps together. Press into disc. Wrap in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Let stand at room temperature for 15 minutes before rolling.)

On floured surface, roll out pastry to scant 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate. Trim edge to 1-inch (2.5 cm) overhang; fold under rim and flute. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 20 minutes. Remove weights and foil; let cool on rack.

Filling: Meanwhile, discard any coarse stems from spinach. Rinse spinach; shake off excess water. In large Dutch oven, cover and cook spinach, with just the water clinging to leaves, over medium heat until wilted, about 6 minutes. Drain in sieve; let cool. Squeeze out liquid; chop.

In large skillet, melt butter over medium heat; fry onion, red pepper, pepper, thyme and salt, stirring occasionally, until softened, about 5 minutes.

Add spinach; cook, stirring, until spinach is dry, about 4 minutes. Let cool slightly. In large bowl, whisk together eggs, milk and cream; add spinach mixture.

Brush mustard over base of pastry shell. Sprinkle with 1/4 cup (50 mL) of the feta; pour in egg mixture. Arrange 2 pieces cappocola on each of the 8 servings. Sprinkle remaining feta between cappocola.

Bake in centre of 375°F (190°C) oven until knife inserted in centre comes out clean, 40 to 45 minutes. Let cool on rack for 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate until cold. Cover and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks. Reheat in 350°F/180°F oven for about 20 minutes.)