Apple, Bacon & Butternut Squash Quiche

Combine ¾ cup all-purpose flour, white whole-wheat flour and ¼ teaspoon salt in a food processor. Pulse to mix. Add butter and oil; continue pulsing until the butter forms pebble-size pieces with the flour. Add water, 1 tablespoon at a time, until the dough is evenly moist (but not wet) and is starting to clump together, being careful not to overmix. Pat the dough into a 5-inch disk, wrap in plastic and refrigerate for at least 1 hour. Remove from the refrigerator about 15 minutes before rolling out.

Preheat oven to 450°F.

Meanwhile, cook bacon in a large skillet over medium heat until crisp. Remove to a paper-towel-lined plate. Add onion to the pan; cook, stirring until starting to soften, about 2 minutes. Add squash, apple and sage; cook, stirring, until the squash is just tender, 4 to 5 minutes. Remove from heat. Chop the bacon and add to the mixture in the pan.

Whisk milk, eggs, pepper and remaining ¼ teaspoon salt in a measuring cup. Toss cheese and the remaining 1 tablespoon flour together in a small bowl then add to the egg mixture.

Roll the pastry dough into a 12-inch circle on a clean, lightly floured surface. Transfer to a 9-inch deep-dish pie pan. Trim or crimp the dough edges as desired. Line the dough with a double thickness of foil and bake for 8 minutes. Remove the foil and continue baking until set and dry, 4 to 5 minutes more.

Reduce oven temperature to 325°. Spread the vegetable mixture in the bottom of the hot crust, then pour the egg mixture over the top. Bake until a knife inserted in the center comes out clean, 40 to 45 minutes. Let rest for 10 minutes before slicing.