To make the crust, combine flour and salt in a large bowl.

Using a pastry blender or a fork, cut the butter and shortening into the flour until they are the size of small peas.

Add 1/4 cup water and mix. Add the remaining water 1 tablespoon at a time as needed, until the dough comes together.

Divide the dough into 3 or 4 equal sized portions as desired and wrap individually in plastic wrap. You can freeze other portions to use as needed or refrigerate up to 5 days.

Leave in the refrigerator for at least 30 minutes.

Meanwhile, let's make the filling.

In a skillet, add the bacon and fry until cooked well done. Remove from the pan.

In the bacon grease, add the shallots and fry on low heat until browned and caramelized, about 10 minutes. Remove from the pan.

Preheat oven to 375 F.

On a lightly floured surface, roll into either a rectangle or circle a few inches larger than the size of the pan, depending on the shape of your quiche/tart pan.

Transfer rolled out pastry to quiche/tart pan and press into the bottom and up the sides.

Place a piece of parchment paper on top. Add dried beans or pie weights and bake in oven for 20-25 minutes until golden.

Remove the beans/pie weights.

Reduce oven temperature to 350 F.

In a bowl, whisk together the eggs and heavy cream. Add nutmeg, salt and pepper and whisk until thoroughly combined. Add parsley and mix until combined.

Add cheese and mix to combine.

Add the bacon and caramelized oven to the baked pie shell.

Add the egg mixture to the pie shell and spread evenly.

Transfer to the oven and bake for 30 minutes until egg custard is set.

Cool and slice as desired.