|
Crust:
Combine flour, butter and margarine with a pastry cutter or processor. Add water and process until dough is formed. Avoid handling dough with hands. Wrap in plastic film and refrigerate for 1 hours.
Pat dough onto bottom and one half up sides of a 7 ½ inch (19 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 preheated oven to 350°F (180°C) 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. Cool.
Filling:
Whisk eggs lightly in a medium size bowl with cream and milk. Season with salt, pepper and nutmeg. Pour half of mixture over cold crust. Cover with ham and cheese and pour remaining egg mixture on top.
Bake in oven for approximately 30 minutes or until filling is set .
Serve hot.
|
