Instructions: Prepare pastry: In a mixing bowl combine the flour and salt. Cut in butter and shortening With a fork or pastry cutter until mixture resembles coarse crumbs. Make a well in the center. Beat together egg yolk and water. Add to flour mixture. Using fork, stir just until dough forms a ball. Turn onto floured surface and knead 3 or 4 times. Wrap in clear plastic and chill 20 minutes in freezer or 1 1/2 hours in refrigerator before rolling.

On lightly floured surface, roll dough to a circle 12 inches in diameter. Line a 10- or 11-inch flan pan or quiche dish with dough. Turn overlapping dough edges to inside and press against sides of pan or dish. Prick sides with fork. (If dough is quite soft, freeze dough in flan pan or quiche dish for 30 minutes.) Line bottom of pan or dish with heavy-duty foil; fill with dry beans or pie weights. Bake in 400-degree F. oven for 20 minutes Remove foil and beans/weights. Bake for 10 to 15 minutes more or till golden. Set aside.

Reduce oven temperature to 325 degrees.

Cook shallots or onion in hog butter until tender. Stir together onion mixture, eggs, light cream, milk, salt and nutmeg or paprika. Combine the cheeses with the flour.; add to egg mixture. If using flan pan, place on a baking sheet. Pour cheese mixture into hot pastry shell. Bake in a 325 oven 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Is using flan pan, remove side of pan.

Serves 6

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