Spinach, Leek and Goat Cheese Quiche With Olive Oil Crust - Ellie Krieger

Ingredients

• 2/3 cup (80 grams) whole-wheat pastry flour (or 1/3 cup each all-purpose flour (40 grams) and regular whole-wheat flour (40 grams)
• 1/2 cup (62 grams) all-purpose flour
• 1/4 teaspoon kosher salt
• 1/3 cup (80 milliliters) olive oil, plus 1 teaspoon for brushing
• 2 tablespoons cold low-fat milk (1 percent)
• 1 tablespoon olive oil
• 1 large chopped leek, white and light green parts only (about 1 cup)
• 3 cups (2 ounces/60 grams) loosely packed fresh spinach leaves, coarsely chopped
• 1/3 cup (20 grams) fresh flat-leaf parsley leaves, chopped
• 1/2 teaspoon kosher salt, divided
• 3 ounces (90 grams) soft goat cheese (chevre), at room temperature
• 1 cup (240 milliliters) low-fat milk (1 percent), divided
• 3 large eggs
• 1/4 teaspoon freshly ground black pepper