First want to say, the shortcrust pastry video is outstanding. Just love it when the WHY is also given. For example, WHY it's important to `rest' the pastry dough - because it rolls out smoothly.
I seek your comments on the following:
1. A quiche crust made with a mixture of lard and butter is the best combination of crispness and flavour
2. Lard, being pig fat may be substituted by vegetable shortening ie Crisco or in India, Rath or Dalda vanaspati
3. Be aware that shortening is a less healthy fat than edible oils