1 c. & 2 tbsp. flour
3 tbsp. firm butter
3 tbsp. vegetable shortening
2-5 tbsp. ice cold milk

A prepared crust may be used.

1 c. whipping cream (or heavy) cream
4 egg yolks
Pinch salt, cayenne, nutmeg

3-4 whole, peeled carrots
1/2 tsp. salt
1 tsp. sugar
2 tbsp. butter
Salt, pepper & nutmeg
2-3 tbsp. sugar

Put flour in a bowl. Using fingers, cut butter and shortening into flour. Work quickly and lightly. Rub flour and fat through finger tips until mixture is fine and mealy. Start mixing the dough gently as you add cold milk, 1 tablespoon at a time. Add milk until mixture just gathers into a firm, yet crumbly ball. Do not exert any pressure to force the dough together. The less milk you use, the flakier the pastry will be.

Roll dough between 2 sheets of waxed paper. Line pan. Prick all over inner surfaces, including sides, with tines of fork. Paint surface with very small amount of unbeaten egg white. Blend 7 custard ingredients together. Use as directed.

Cook the carrots whole in boiling water with salt and sugar until tender. Drain. Slice as thinly as possible. Melt butter in skillet. Add carrots. Season with salt, pepper and nutmeg. Sprinkle remaining sugar over carrots. Toss until well coated. Allow to cool slowly until nicely glazed. Turn occasionally. Place glazed carrots in prepared quiche shell. Pour over custard. Bake in preheated 375 degree oven for 35-45 minutes or until custard is nicely set and tests done in center.