Deep-Dish Quiche Lorraine with Swiss Chard and Bacon

Name: Deep-Dish Quiche Lorraine with Swiss Chard and Bacon
Cuisine: European, Mediterranean, French
Ingredients: 2 2/3 cups (347 grams) unbleached all-purpose flour, plus more for dusting; 1/2 teaspoon (2 grams) kosher salt; 1 stick (1/2 cup/114 grams/4 ounces/8 tablespoons) cold unsalted butter, cut into 1/2-inch pieces; 6 ounces cold cream cheese, cut into 1/2-inch pieces; 1 egg, cold; 2 egg yolks, cold; 2 teaspoons cider vinegar, cold; 12 ounces (6 to 8 slices) thick-cut smoked bacon, cut into 1/2-inch squares; 16 medium shallots, peeled and cut into 1/4-inch slices; 1 3/4 pounds (about 3 bunches) fresh Swiss chard, trimmed, spines discarded and leaves roughly chopped; 8 large eggs, room temperature; 1 cup whole milk, room temperature; 2 3/4 cups heavy cream, room temperature; 1/4 teaspoon salt; 1/2 teaspoon freshly ground white pepper; 6 scrapes nutmeg (see Recipe Notes); 6 oucnes (about 1 1/2 cups) shredded aged Gouda, Fontina, Gruyère or a mixture of these