To prepare the crust, place the butter and shortening in the freezer while you prepare other ingredients. Combine 1 ½ cups flour, salt, sugar and thyme in a food processor. Pulse a couple times to mix.

Add the butter and shortening and pulse until the flour is coated, and clumps form throughout the dough.

Scrape the side of the bowl and add the other cup of flour. Pulse a few times to incorporate.

Move the dough to a mixing bowl and pour in the ice-cold water and vodka. Fold in the liquids until the dough cohesively sticks together. Form the dough into two balls and flatten to 4-inch disks. Wrap both disks in plastic wrap and store in the fridge for at least an hour. After the hour, store one pie crust in a freezer bag and store in the freezer for a future savory pastry.

Heat the oven to 400 degrees. Starting with a cold pan, cook chopped bacon over medium heat. Some bacon bits will cook faster than others. Move to a paper towel-lined plate as the bacon bits finish cooking.

Once all the bacon is ready, pour the drippings in an air-tight jar and save in the refrigerator for future use. Return the pan to the heat and melt a tablespoon of butter. Add the garlic and cook for 30 seconds. Stir in the spinach to coat in buttery-garlicy goodness and cook until wilted.

Once the spinach wilts, place spinach in a colander and remove as much moisture as you can with paper towels. The spinach will still be plenty flavorful, but removing the moisture will keep the galette from turning into a watery mess.

Roll out pie crust on a lightly floured surface until it's about 10 inches in diameter. As you roll, lift a few times to make sure it doesn't stick. Move to a parchment paper-lined baking sheet.

Spread the ricotta over the dough, leaving a couple inches on the edge. Add half the smoked white cheddar, then the spinach and top with the remaining smoked white cheddar. In the center, make a well for the eggs, but don't add the eggs yet.

Mix one egg and 1 tablespoon water. Brush the egg wash on the folded dough with a pastry brush.

Place in the oven for 25 minutes. Remove from the oven and carefully crack the remaining two to three eggs into the well. Return to the oven and cook until egg yolks reach desired consistency. Check on the eggs every five minutes, and if the yolk starts to get close, check every couple minutes. If the pie edges start to brown too much, cover with foil until the eggs finish cooking.