Preheat oven to 375°F
On a lightly floured surface, roll out the pie dough into a 12-inch circle. Transfer to a pie pan and allow dough to slump down into the pan. Cut away the excess dough that hangs over the pan and place in the freezer for 10–15 minutes.
Remove the dough from the freezer and line with parchment paper. Place rice or beans on top of the paper, evenly covering the surface of the crust. Bake for 15 minutes. Carefully pour out the hot rice or beans and use a fork to prick a few holes in the bottom of the crust. Put the crust back in the oven to bake until lightly golden, about another 10–15 minutes. Remove from the oven and place on a baking sheet. To make the egg custard, whisk together eggs, heavy whipping cream, whole milk, chopped herbs, salt, and pepper. Pour into a spouted measuring cup. Set aside.
Start filling the crust by scattering half of the sliced piquillos and spinach on the bottom of the crust. Arrange the wedges of cheese on top, turning the wedges to face different directions. Nestle slices of Capocollo in between the cheese wedges and top with remaining piquillos and spinach.
Gently pour the egg custard into the nooks and crannies of the filling.
Place the baking sheet in the oven and bake until the egg custard is set, the cheese is melted, and the edges of the Capocollo start to crisp up, about 40-50 minutes.
Cool for 30 minutes. Sprinkle on microgreens or chopped herbs. Serve warm or at room temp.
