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It may seem odd to start a reduced fat recipe with bacon and then use whole milk, not to mention using the bacon fat int he crust... compared to a traditional quiche Lorraine that uses both bacon, cream and a high-fat buttery crust we keep the flavor while shedding significant amounts of fat.
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Cook the bacon pieces in a skillet over medium heat until crisp, 8 to 10 minutes.
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Transfer the bacon to a paper towel lined plate, set aside.
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Reserve 1 tablespoon of bacon fat and discard the remaining fat.
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Add flour, whole wheat flour, 1 tablespoon of Parmesan cheese, sugar, salt and black pepper to a food processor.
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Pulse until combined.
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Add the oil and the reserved 1 tablespoon of bacon fat and pulse just enough until the mixture resembles a coarse meal, about 10 to 14 pulses.
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Add ice water and process just until the dough begins to clump together, about 5 seconds.
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Transfer the dough to the quiche pan (or pie plate) and press into an even layer on the bottom and up the sides of the pan.
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Cover with cling film and freeze until firm, about 30 minutes.
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Set your oven rack to the lowest position and preheat the oven to 350F (180C).
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Spray a piece of aluminum foil with cooking spray and press the oiled side against the quiche crust.
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Fill with pie weights (or beans) and bake until the edges just begin to brown, about 25 to 30 minutes.
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Remove the crust from the oven, remove the foil and weight, sprinkle with remaining Parmesan cheese and return to the oven for another 5 to 8 minutes.
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Remove and cool on a wire rack.
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Spread with 1 tablespoon of mustard if desired.
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Prepare the filling:
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In a bowl, whisk together the eggs and cornstarch, whisk in the milk, buttermilk, salt and black pepper until smooth.
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Stir in the reserved bacon and Swiss cheese.
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Transfer the filling to the prepare quiche shell.
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Bake for 40 to 45 minutes, until the center of the quiche is set.
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Remove and let the quiche cool for at least 15 minutes on a wire rack.
