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1. In a large chilled bowl, combinethe flour,salt, chilled butter and the lard or vegetable shortening. With your fingertips rub the flour and fat together until they look like flakes of coarse meal. Be careful not to let themixture become oily.
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2. Pour 3 tablespoons of ice water over the mixture all at once, toss to-gether lightly, and gather the dough into a ball. If the dough crumbles,add up to 2 tablespoons more ice water by drops until the particles adhere.
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3. Dust the pastry with a little flour and wrap It in wax paper. Refrigerate for at lease 1 hour before using.
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4. To prepare a baked but unfilled, or "blind," pastry shell, use a pastry brush to spread the tablespoon of softened butter over the bottom and sides of a 9-inch false-bottom fluted quiche pan, 1 inch deep.
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5. On a lightly floured surface, pat the dough into a rough circle about 1 inch thick. Dust a little flour over and under it and roll it out, from the center to within an inch of the far edge of the pastry.
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6. Lift the dough and turn it clockwise about 2 inches; roll again from thecenter to within an inch or so of the far edge.
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7. Repeat-lifting, turning, rolling-until the circle is about 1/8 inch thick and 13 to 14 inches in diameter.
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8. Drape the dough over the rolling pin, lift it up, and unroll it slackly over the quiche pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Roll the pin over the rim of the pan, pressing down hard to trim off the excess dough.
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9. Preheat the oven to 400. Spread a sheet of buttered aluminum foil across the tin and press it gently against the bottom and sides to support the pastry as it bakes.
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10. Bake on the middle shelf of the oven for 10 minutes, then remove the foil. With a small knife prick the pastry where it has puffed up.
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11. Then return it to the oven for 10 minutes, or until it begins to brown. Remove it from the oven and cool.
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12. To make the filling: Preheat the oven to 350. In a heavy 6- to 8-inch skillet, heat the oil over moderate heat until a light haze forms above it.
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13. Add the onions and, stirring frequently, cook for about 5 minutes, or until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
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14. Place the Gruyere and Emmentaler cheese in a bowl and toss together until they are thoroughly combined.
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15. Spread half of the cheese evenly in the baked pastry shell and scatter the onions over it. Then cover them with the remaining cheese.
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16. Beat the eggs, cream, milk, salt and nutmeg together with a wire whisk, and pour the mixture slowly and evenly over the cheese.
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17. Bake in the upper third of the oven for 10 minutes, then increase the heat to 425 and bake for 15 mmutes longer, or until the fillmg has puffed and browned and a knife inserted in the center comes out clean.
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18. To remove the tart from the pan, set it on a large jar or coffee can and slip down the outside rim. Run a long metal spatula under the pie to loosen the bottom, then slide the pie off onto a heated platter.
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