Arugula and Bacon Quiche

Blend flour and salt in a food processor. Add butter and shortening. Using on/off turns, process until mixture resembles coarse meal. Mix in enough ice water to form moist clumps. Gather dough into a ball; flatten into a disk. Wrap in plastic and chill until dough is firm enough to roll out, about 30 minutes. Roll out dough on floured surface to a 12" round. Transfer to a 9"-diameter tart pan with removable bottom. Trim dough overhang to 1". Fold overhang in and press, forming double-thick high-standing sides. Pierce crust all over with a fork. Freeze crust 30 minutes.

Do Ahead: Dough can be made 1 day ahead. Cover and keep frozen.

Position rack in center of oven and preheat to 400°. Bake crust until golden brown, piercing with a fork if crust bubbles, about 20 minutes. Transfer crust to a wire rack. Reduce temperature to 375°.

Cook bacon in a heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels and drain. Add shallots to same skillet and saute until tender, about 2 minutes. Add arugula and saute until just wilted, about 1 minute. Remove from heat. Add balsamic vinegar; toss to combine.

Sprinkle arugula mixture, then bacon over crust. Whisk cream, eggs, salt, and pepper in a large bowl to blend. Stir in cheese. Pour mixture into reserved crust.

Bake quiche until filling is slightly puffed and golden, 30–35 minutes. Let stand 10 minutes. Cut into wedges.