1 1/2 c. flour
1/2 tsp. salt
Pinch of salt
5 1/2 tbsp. butter, chilled
3 tbsp. shortening, chilled
1/4 c. ice water

Sift flour, salt and sugar into a bowl. Cut in butter and shortening with a pastry blender. Sprinkle water on pastry and mix lightly with a fork. Work dough on a floured surface until smooth. Wrap dough in plastic wrap and refrigerate 2 hours. Roll out dough and press into quiche pan. Use a fork to prick air holes in the dough so it doesn't puff up. Refrigerate another 30 minutes then bake at 400 degrees for 10 minutes. Add filling.

QUICHE FILLING VARIATIONS:

CUSTARD BASE:

3 lg. eggs
1/4 tsp. salt
Pinch of pepper and nutmeg
1 1/4 c. whipping cream

QUICHE LORRAINE:

Spread crumbled bacon on pastry shell bottom and cover with custard base. Bake at 350 degrees for 30 minutes.

SPINACH QUICHE:

3/4 c. cooked spinach
Dash salt and pepper
1 tbsp. finely minced shallots
3/4 c. fresh grated Parmesan cheese

Mix all ingredients and place in quiche dish. Cover with custard. Bake at 350 degrees for 30 minutes.

CHEESE QUICHE:

2/3 c. Swiss cheese

Place in bottom of dish and cover with custard. Top with 1/3 cup more cheese and 1 tablespoon crumbled butter. Bake at 350 degrees for 30 minutes.

CRAB QUICHE:

3 to 4 oz. crab meat
1 tbsp. shallots
1/2 to 3/4 c. mushrooms
1/3 c. Swiss cheese

Place crab meat in bottom of quiche dish. Saute shallots and mushrooms. Put over crab meat. Sprinkle with Swiss cheese. Cover mixture with custard. Bake at 350 degrees for 30 minutes.