2 cups all-purpose flour
1/4 teaspoon salt
4 to 5 tablespoons cold water
1 pound crisply cooked bacon, crumbled
1/4 cup sliced 1/8-inch green onions
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
Dash red pepper
Heat oven to 375°F. Stir together flour and 1/4 teaspoon salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water until flour is just moistened. Shape into ball. Roll out pastry on lightly floured surface into 16x12-inch rectangle. Place onto bottom and up sides of 13x9-inch ungreased baking pan; crimp or flute crust.
Stack cheese slices; cut into thin strips. Coarsely chop.
Beat egg white in small bowl with fork until frothy. Brush on pastry. Sprinkle cheese over pastry; sprinkle with bacon and green onions.
Combine egg yolk and all remaining ingredients in large bowl with wire whisk. Pour over bacon and green onions. Bake for 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.
Substitute two (10-inch) quiche pans or two (9-inch) pie pans. Roll out pastry to 2 (12-inch) circles. Assemble as directed above. Bake for 30 to 45 minutes or until knife inserted in center comes out clean.