For the Crust:
All Purpose Flour - 2 cup
Salt
Sugar- 1 tsp
Butter - 8 tbsp., cut to small pieces
Shortening - 3 tbsp, cut to small pieces
Egg - 1, lightly beaten
For the Filling:
Egg - 2, lightly beaten
Heavy Cream - 1 1/2 cup
Salt
Pepper
Nutmeg - grated
In a mixing bowl add Flour, Salt and Sugar. Using a Pastry blender work Butter and Shortening into the Flour until it turns to a coarse meal. Sprinkle in 6 tbsp. Ice Cold Water, and mix well; transfer to a lightly floured surface and knead to a smooth Dough. Wrap and refrigerate for about 2 hours.
Preheat oven to 400 F. Spread the Dough on a lightly floured surface into a 14 in. round. Fit the Dough, into a Buttered 10 in. Tart pan. Remove any overhanging Dough. Prick bottom lightly with a fork, and make a decorative edge around the rim. Line Dough with Buttered foil, then add Pie weights or dried Beans to keep the Dough from rising up while baking. Bake until Crust is set and edge just begins to color, about 25 min. Remove the foil and weights. Brush bottom and sides with Egg, and continue baking until Crust is pale golden, about 5 min.
Reduce heat to 375 F. Beat Egg, Cream, Salt, Pepper and Nutmeg together in a medium bowl. Pour mixture into Crust and bake until Custard is puffed and golden and just set in the center, 30 to 35 min. Slide quiche off Tart pan onto a serving platter. Serve warm, sliced into wedges.