Pie Crust: Combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to mix.

Add the butter and shortening and pulse about 10 -12 times until the fat is cut into the flour mixture and it's pea size.

Pour in about ⅔ of the ice water and pulse a few more times until a ball begins to form, adding more water as needed. Be careful not to overmix. The dough should not be completely blended, it will come together on the counter.

Scrape dough onto the counter and form it into a flat disc. Wrap it in plastic wrap and refrigerate for at least an hour or overnight. (Dough can also be frozen for several weeks. Defrost in refrigerator before proceeding.)

Make the quiche:Preheat the oven to 375 degrees.

Lightly dust the dough with flour and roll between two sheets of wax paper into roughly a 12 inch round.

Lay the crust in the pie plate and crimp the edges. Prick the crust with a fork and place in the freezer until well chilled, 15-20 mins.

Line the bottom of the crust with parchment paper and fill with pie weights or dried beans and bake until pale golden, about 20 mins.

Carefully remove the weights and parchment and let cool.

While the crust is baking, cook the bacon until crispy. Drain,crumble and set aside.

Remove the sausage from the casings, crumble and cook over medium/high heat until browned. Drain on a paper towel lined plate.

Heat the olive oil in a medium skillet over medium/high heat. Add the onion and cook until deep golden brown, about 20 mins.

Add the garlic and continue to cook 2 minutes more. Remove from the heart and let the onion and garlic cool to room temperature.

In a medium bowl whisk together the eggs, half n half, nutmeg, salt and pepper.

Layer the bacon, sausage, onion/garlic/cheese in the bottom of the pie shell. Pour the egg mixture over the top.

Bake until custard is set, about 40 mins. Allow to cool for about 5 minutes before serving.