CRUST:

1 1/2 c. all-purpose flour, sifted
1/2 tsp. salt
6 tbsp. butter
1 tbsp. vegetable shortening
3 to 4 tbsp. cold water
1 egg white

Measure flour and salt into a mixing bowl. Stir to blend. Using a pastry blender, cut in butter and vegetable shortening until particles are small. Add 3 tablespoons cold water gradually, tossing mixture lightly with a fork. Add 1 more tablespoon cold water if needed to form a ball. Transfer the dampened particles to a sheet of waxed paper. Press to form a ball. For easier handling, chill the ball of dough in the freezer 10 minutes, wrapped in plastic. Place dough on a floured surface. Using a rolling pin, roll the dough from the center, lifting and dusting lightly with flour to prevent sticking. Roll until the circle is 1/8 inch thick and 2 inches larger than the diameter of the baking container. Trim dough as necessary. Transfer to a 10 inch pie plate or quiche pan. Fold extra pastry to inside, crimp top. Brush bottom of crust with one slightly beaten egg white.

QUICHE FILLING:

6 slices bacon
3/4 c. mild Swiss cheese, shredded
2 eggs, plus 1 egg yolk
1/2 Dijon mustard
1/2 tsp. salt
1 c. half & half (or light cream)
Nutmeg

Fry bacon conventionally, or micro-cook between layers of paper toweling, 5 to 6 minutes on a high power setting. Sprinkle cheese into pastry shell. Add cooled, crumbled bacon. Beat eggs, mustard and salt until well-blended. Heat half and half to steaming. Slowly stir half and half into egg mixture, stirring constantly. Pour mixture into pastry shell. Grate nutmeg over top, lightly. Bake in 375 degree oven 25 to 35 minutes or until knife inserted into the center comes out clean. Allow to cool 10 minutes before cutting and serving.