Preheat the oven to 210 Celsius.

In a large bowl, combine whole wheat flour, salt, and vegetable oil.

Cut in cold butter until the mixture resembles coarse crumbs.

Add cold water and mix with your hands to form a ball of dough.

Press the dough into the bottom of a pie pan.

Cover the dough with plastic wrap and fill with uncooked rice to weigh it down.

Bake for 10 minutes, then remove the rice and plastic wrap.

Return the crust to the oven and bake for another 10 minutes.

In a skillet, sauté the onion and poblano pepper in cooking spray until the onion begins to brown.

Add the minced scallions and season with salt and pepper.

Cook for 2 minutes and set aside.

In a separate bowl, mix the eggs, mustard, evaporated milk, and ground nutmeg.

Lightly season with salt and pepper.

Place the sautéed onion and poblano pepper on the prebaked crust.

Sprinkle with shredded mozzarella cheese.

Pour the egg mixture over the vegetables and cheese.

Dust with Parmesan cheese.

Increase oven temperature to 200 C.

Bake for 20-30 minutes, or until the quiche is firm to the touch.

Let cool for 10-15 minutes before serving.