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Combine flour, butter, shortening, salt and pepper in a food processor and blend until mixture resembles a coarse meal with some small pieces of butter. Sprinkle evenly 3 tablespoons ice water and pulse until incorporated. Squeeze a small portion of dough in your hand. If it doesn´t hold together add a few drops more of cold water; pulse and test again. Do not overwork mixture or pastry will be tough.
Turn mixture on a lightly floured surface and divide it into 4 portions. Gently knead each portion with the heel of your hand to help distribute fat. Gather dough together and form a 5 in (10 cm) circle. Wrap in plastic wrap and refrigerate 1 hour.
On a floured surface roll out dough and form a 12 in (24 cm) round. Fit dough into a pie plate and crimp edge. Prick bottom and sides with a fork. Refrigerate for 30 minutes.
Cover crust with aluminum foil and fill with pie weights or beans. Bake in preheated oven to 350°F (180°C) for 20 minutes. Remove weights and foil and bake 10 more minutes.
Remove from the oven and cool on a rack 15 minutes.
Filling:
Combine crabmeat in a bowl with the eggs, heavy cream, chives, parsley, cilantro, salt, pepper and nutmeg. Add cheeses and mix.
Pour filling into crust and bake at 350°F (180°C) for 20 – 30 minutes or until quiche is set.
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