For the crust, place flours, starch, butter and salt in a bowl. Using your fingers, rub ingredients together until pea-size crumbles form. Add the vinegar and one tablespoon of water at a time and knead until dough forms. Consistency should be elastic and smooth, so add more water if needed. Form the dough into a ball and chill until you've completed steps 2 and 3.
Add the chopped bacon to a non-stick pan and sauté over medium heat for 5 minutes or until crispy. Set aside to cool.
In a bowl whisk the eggs, greek yogurt and milk. Add in the cheese, nutmeg, salt, pepper and finally the cooled bacon.
In one big or 3 small tart pans, transfer the dough to the center of the pan and press with your fingers out to the edges of the pan, then up the sides until it resembles a crust. Pinch an attractive lip around the edge of the pan and prick the bottom of the crust all over with a fork. Fill in with the liquid mixture.
Preheat oven to 350ºF/ 180ºC and bake for 50 minutes. Allow the quiche to cool for a few minutes before serving. Enjoy hot or cold with a green salad and… bon appétit!