Sun-Drenched Quiche

1 cup flour

1/2 teaspoon salt

2 tablespoons butter or margarine

3 tablespoons shortening

3 tablespoons ice water

3 tablespoons green onion -- sliced

1 tablespoon olive oil

2 cups mozzarella cheese -- shredded

1/2 cup basil -- fresh

1/4 cup parmesan cheese -- grated

3 tablespoons sun-dried tomatoes -- chopped

4 eggs

1 pint half and half

1/4 teaspoon salt

1/4 teaspoon black pepper

dash ground red pepper dash nutmeg

For pastry, in a large mixing bowl stir together flour and the 1/2 teaspoon salt. Cut in shortening and butter or margarine till mixture resembles coarse crumbs. Sprinkle on water, 1 tablespoon at a time, tossing with a fork till pastyr is moist enough to hold together. Shape dough into a ball, then flatten into a disk. Wrap in palstic wrap and refrigerate for 1 hour. Roll apstry between 2 sheets of waxed paper into an 11 inch circle. Ease pastry into a 9-inch pie plate; trim and flute edge. In a small skillet cook green onion in hot oil over medium heat about 1 mintue. Spread in bottom of prepared crust. Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust. In a mixing bowl, whisk together the eggs, half and half, or ligth cream, salt, pepper, red pepper, and nutmeg. Pour egg mixture evenly into crust. Bake in a 425� oven for 15 mintues. Reduce oven temperature to 375� and bakd about 25 minutes more or till filling is just set in center. Let stand for 5 to 10 minutes before cutting into wedges. Source: Food Editors` Treasued Recipes.