CRUST:
1. Sift flour, salt, and sugar together into a large bowl.
2. Using a pastry mixer or 2 table knives, work butter and shortening into flour mixture until it resembles coarse meal.
3. Sprinkle in ½ cup ice water, stirring with a fork until dough forms.
4. Transfer to a floured surface and quickly knead several times until dough is smooth.
5. Shape dough into a disk.
6. Wrap in plastic wrap, and refrigerate for ~ 2 hours.
7. Roll dough out on a floured surface into a 16"× 21" rectangle, ease into a 13"× 18" half-sheet pan, and trim off excess.
8. Refrigerate for 30 minutes.
9. Preheat oven to 400 F°.
10. Prick dough all over with a fork.
11. Line with parchment paper, and fill with pie weights or dried beans.
12. Bake until edge of crust begins to color and pull away from sides of pan ~ 25 minutes.
13. Remove weights and paper.
14. Bake crust until lightly browned all over ~ 5 minutes more.
15. Remove from oven.
16. Reduce over temperature to 375 F°.

FILLING:
1. Beat eggs, heavy cream, nutmeg, and salt and pepper to taste together in a medium bowl.
2. Scatter salmon and dill evenly over crust, then pour in filling.
3. Bake quiche until filling is set ~ 20 minutes.

YIELDS: (1) 13"×18" sized quiche

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