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Preheat oven to 350°F. Place flour and salt in the bowl of a stand mixer fitted with the paddle attachment, and stir to combine. Add olive oil and water to the flour and continue to stir, on low, creating a shaggy dough (the dough should resemble sugar cookie dough, not quite like traditional pie dough).
Sprinkle a little flour on a clean work surface roll the dough into a large circle (large enough to fit your springform pan). Transfer the dough to the springform pan, pressing the dough into the sides and edges. Place a sheet of parchment over the dough and weigh down with pie weights or dried beans. Place the crust in the oven and bake for 15- 20 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
In a large bowl, place eggs and half and half, whisk to combine. Add fontina, parmesan, shallots, garlic, spinach, kale, tomatoes, salt, and pepper, stir to combine. Once the pie crust is cool to the touch, pour in the egg mixture, and return to the oven (place a large baking sheet under the springform pan to help catch any drips). Bake the quiche for 1 hour, rotating the pan halfway through the baking process, or until the quiche is firm with just a slight jiggle in the middle. Remove from the oven and set aside to cool completely before slicing and serving
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