Combine flour, sugar, baking powder, and salt in food processor.

Incorporate butter and oil. Add water and mix with pulses until ingredients are fully integrated.

Remove dough from food processor and finish mixing it with your hands until it gets soft and tender. On a floured surface roll dough with a rolling pin until big enough for pie dish. Place on pie dish and remove excess. Place pie crust in the refrigerator covered for at least 20 minutes.

Sauté bacon to release fat. Discard part of it. Remove bacon from pan and reserve on plate with paper towels.

In the remaining bacon fat sauté shallots but don't burn. Reserve on plate with paper towels.

Heat oven to 400F. Place a large pan in the middle rack to catch any spills.

In a bowl beat the eggs. Add cream, cayenne pepper, nutmeg, salt and ground black pepper.

Spread most of the bacon and shallots on raw pie crust. Add cheese and rest of bacon.

Pour egg mixture evenly. Place pan on sheet in the oven and bake for 10 minutes.

Reduce to 325F and bake for 30 minutes or until a knife inserted in the middle comes out without egg mixture.