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Pastry:
Preheat oven to 425° F.
In a bowl with a pastry blender or in food processor blend together flour, butter, shortening and a pinch of salt. Add water and process until a dough is formed. If necessary add more water. Wrap and refrigerate dough for 20 minutes or more.
Pat dough onto bottom and one half up sides of a 7 ½ inch (17 cm.) tart pan with removable rim or a 9 inch pie plate. Line the pastry with aluminum foil and pastry weights and bake shell in bottom third of oven for 10 minutes. Remove the aluminum foil and pastry weights. Return crust to oven for 5 minutes more or until bottom is lightly golden.. Remove from oven and reserve until warm. Brush bottom with egg white to prevent crust from soaking when filling is poured. Bake for 2 minutes more.
Filling
Cut bacon lengthwise and crosswise into squares. Place these in a heavy pan over medium heat and cook the bacon until crisp. Transfer bacon to paper towel to drain.
In a medium-size bowl, whisk together the eggs, cream, milk, salt and pepper until thoroughly blended. Turn the mixture into pre-baked pastry, and spread evenly the cheese and bacon. Sprinkle the top with nutmeg.
Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. To test for doneness, shake the quiche - if it is solid , it is cooked.
Remove the quiche from the oven and serve immediately.
The quiche may also be done the day before and kept in the refrigerator. Serve hot.
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