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1
To make the crust, briefly pulse together the flour and salt in a food processor.
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2
Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses.
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3
Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together.
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4
Shape into a ball, cover with plastic wrap and flatten into a disk.
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5
Refrigerate at least 1 hour.
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6
Heat oven to 375 degrees.
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7
On a lightly floured surface, roll out the dough to 3/8-inch thick and press it into a 9-inch quiche or pie pan.
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8
Line with foil and fill with pie weights, rice or dried beans.
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9
Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.
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10
Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust.
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11
Bake for another 10 minutes, until the cheese is just melted.
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12
Remove from the oven.
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13
Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp.
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14
Drain on paper towels.
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15
In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt.
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16
Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture.
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17
Dot with the butter pieces and return to the oven.
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18
Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set.
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19
Let it cool for 15 minutes before serving.
