To make the pie crust, in a medium bowl stir together flour and salt. Using a pastry blender, cut the vegetable shortening into the flour mixture until crumbly.

Next add 1 Tbsp of cold water at a time to the flour mixture. Stir the mixture until it is almost all combined. It should take between 4 and 8 Tbsp of cold water. Form the dough into a rectangle, wrap with plastic wrap and store in the refrigerator for at least 30 minutes or up to 3 days.

While the dough chills begin to prepare the filling. Cook 6 pieces of bacon and set aside. Once cooled chop into bite sized pieces.

Drain the oil from the skillet you cooked the bacon and add 2 cups roughly chopped spinach. Sauté until tender then remove from heat and set aside.

Preheat the oven to 425°F and grease a 9 x 13 rimmed baking sheet with oil. Set aside.

In a large mixing bowl whisk together 8 eggs, 2 chopped garlic pods, 1/2 cup non-dairy milk, 1/2 tsp salt, 1/2 tsp pepper, and a pinch of nutmeg. Stir in the green onion, spinach, and bacon. Set aside.

Remove the pastry dough from the refrigerator and roll on a floured surface into a large rectangle. To transfer the rectangle to the cookie sheet roll the dough onto the rolling pin and carefully unroll on the cookie sheet. Press the dough into the corners of the baking sheet and along the edges.

Trim excess dough off the edges and use to fill in any gaps around the sides. Line the top with parchment paper or foil and place pie weights (or if you are cool like me just use your extra pennies) on the foil. Bake the crust with the pie weights for about 10-12 minutes.

Remove the crust from the oven and take off the foil and pie weights. Pour the egg mixture into the crust and bake 20 minutes.

Remove from oven and allow to cool a little before cutting in and enjoying!