Quiche Lorraine and Veggie Quiche!

For the crust:
6 T. soft butter
1 t. sugar
1/8 t. salt
1 1/3 c. flour
2 eggs, separated
4 T. cold water

For the filling:
5 oz. cubed panchetta (or shallot, green pepper, tomatoes and cheese)
4 eggs plus 2 egg yolks
1 c. half and half
1 t. pepper

Beat together the butter, sugar, and salt until creamy.  Mix in the flour, egg yolks, and water.  Mix together to make a smooth ball, adding a little more water in necessary.  Wrap the dough in plastic wrap and refrigerate for 1 hour or overnight.  Remove dough from the fridge 10 minutes before using.  Roll the dough and press into a quiche pan.  Brush the dough with egg white.  Refrigerate while preparing the filling.  Fry the panchetta or veggies in a skillet until golden brown and leave to cool on a paper towel.  Meanwhile, lightly beat the eggs and yolks in a bowl.  Add the half and half and pepper and beat until mixed.  Scatter the panchetta or veggies and cheese in the bottom in the pastry shell and pour in the egg mix.  Bake for 45 minutes or until the filling is set.