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1
To prepare crust: Position rack in lower third of oven; preheat to 425F.
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2
Stir whole-wheat flour, all-purpose flour and 1/4 teaspoon salt in a medium bowl.
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3
Melt butter in a small saucepan over low heat.
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4
Cook, swirling the pan, until the butter is a light, nutty brown, 30 seconds to 4 minutes (depending on your stove).
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5
Pour into a small bowl and let cool.
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6
Stir in oil.
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7
Using a fork, slowly stir the butter-oil mixture into the flour mixture until it is crumbly.
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8
Gradually stir in enough ice water so that the dough will hold together.
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9
Knead the dough in the bowl a few times to help it come together.
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10
Press the dough into a disk.
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11
Place the dough between sheets of parchment or wax paper and roll into a 12-inch circle.
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12
Remove the top sheet and invert the dough into a 9-inch pie pan.
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13
Remove the remaining paper and patch any tears in the dough.
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14
Fold the edges under at the rim and crimp with a fork.
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15
Line the dough with a piece of foil or parchment paper large enough to lift out easily; fill evenly with pie weights or dried beans.
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16
Bake for 7 minutes.
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17
Remove the foil or paper and weights and continue baking just until lightly browned, 3 to 5 minutes more.
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18
(The crust will not be fully baked.)
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19
Let cool to room temperature on a wire rack.
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20
Reduce oven temperature to 350.
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21
To prepare filling: Whisk eggs and egg whites well in a large bowl.
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22
Add milk, evaporated milk, nutmeg, 1/4 teaspoon salt, pepper and cayenne, stirring gently to avoid creating many bubbles.
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23
To assemble & bake quiche: Sprinkle mozzarella, bacon and scallions over the bottom of the prebaked crust.
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24
Carefully pour in the filling.
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25
Sprinkle with Parmesan.
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26
Bake the quiche until a knife inserted in the center comes out clean, 35 to 40 minutes.
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27
Let cool on a wire rack for 10 to 15 minutes before serving hot or warm.
