Pastry: Preheat the oven to 425°F. In a stand mixer, mix both flours and salt until thoroughly combined.
Cut in the butter using regular paddles until the pieces are reduced to pea-size.
Sprinkle the mixture with cold water, 1 tablespoon at a time, tossing with a fork until all flour is moistened and the pastry almost cleans the side of the bowl (1 to 2 teaspoons more water can be added if necessary).
Immediately press the pastry into a pie dish with a fork and smooth with fingers.
Filling: Sprinkle turkey bacon, leeks/dried onions, cheese, herbs, salt, and peppers in pie crust.
In a medium bowl, beat the eggs and milk until well blended.
Bake for 20 minutes, then reduce the oven temperature to 325°F.
Bake for 45 to 50 more minutes or until a toothpick inserted in the center comes out clean.
Let stand 10 minutes before serving.
*Use almond flour if you're on Fast Track
**Omit turkey bacon if on Fast Track
To reheat, let thaw overnight, then cover with parchment paper and bake for 30 minutes at 350°F.