San Francisco Market Quiche

San Francisco Market Quiche

For the pie crust:

4 cups flour

2 tsps. salt

1 ½ cups shortening

½ cup water, ice cold

For the filling:

16 eggs, large

2 qts. evaporated milk

1 Tbsp. plus 1 tsp. salt

½ tsp. black pepper

½ tsp. nutmeg, ground

1 cup basil, fresh, chopped

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