Parisian Breakfast: Quiche with Brussels Sprouts Shallots and Dill

Name: Parisian Breakfast: Quiche with Brussels Sprouts, Shallots, and Dill
Ingredients: For the crust (adapted from Williams Sonoma); 1+1/2 cups all-purpose flour; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small pieces; 4 tablespoons cold shortening, cut into small pieces; 5 tablespoons ice water; For the quiche mixture; 15 brussels sprouts; 4 tablespoons unsalted butter; 2 large shallots, finely chopped; 3/4 teaspoon salt, divided; 1/8 teaspoon ground black pepper; 1/8+1/2 teaspoons garlic powder, divided; 1 tablespoon white wine; 4 large eggs; 3/4 cup heavy cream; 1/2 cup whole milk; 1/4 teaspoon ground white pepper; 1 pinch dried thyme; 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 2 tablespoons grated pecorino romano cheese; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh dill, finely chopped; 1/2 cup finely shredded swiss cheese; 1/2 cup finely shredded mild cheddar cheese