1. To make the crust: In a medium bowl, whisk together the flour and salt. Add the butter and shortening. Using your fingers or a pastry blender, work the butter and shortening into the flour mixture until crumbly and some pea-size pieces of fat remain. If time permits, chill the flour mixture for 30 minutes.2. Drizzle the ice water over the flour mixture, 1 tablespoon at a time, mixing until all the flour is moistened and the pastry just clears the side of the bowl (adding an additional 1 to 2 teaspoons water if needed). Using lightly floured hands, gather the dough into a ball. Shape into a disk, wrap in plastic wrap, and chill for 1 hour. 3. Remove the dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough out to a 12-inch circle on a lightly floured board, between 2 sheets of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Transfer the dough to a 9-inch pie pan, easing it into the pan. Trim the overhanging edge of the pastry along the pan’s edge. Chill for 30 minutes to 1 hour.
4. Meanwhile, preheat the oven to 375°F.
5. Prick the bottom of the crust with a fork, line with aluminum foil, and fill to the top with pie weights or dried beans. Bake in the center of the oven until the edges begin to turn golden, about 15 minutes. Remove the weights and foil and bake until the crust is golden, 8 to 10 minutes. Remove from the oven and transfer to a rack to cool.
6. To make the filling: In a medium, heavy skillet, cook the bacon pieces over medium heat, turning as needed, until brown but not crisp. Using a slotted spoon, transfer to a paper towel to drain.
7. In a medium bowl, whisk together the eggs and half-and-half until blended. Stir in the salt and pepper to taste.
8. Place the prepared piecrust on a baking sheet. Sprinkle the bottom of the crust with the bacon and cheese. Pour the egg mixture into the crust. There may be extra custard. Sprinkle the top with the nutmeg. Carefully place the quiche in the oven, and bake until the top is puffed and golden and the eggs are set, about 35 minutes (the time may vary if you are using a purchased piecrust). Transfer to a rack to cool slightly, 5 to 7 minutes. Serve warm or at room temperature.
From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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