Deep-Dish Quiche Lorraine with Swiss Chard and Bacon

• Meat

  • 12 oz Bacon, thick cut smoked

• Produce

  • 16 Shallots, peeled and cut into 1/4-inch slices, medium
  • 1 3/4 lbs Swiss chard, fresh

• Refrigerated

  • 8 Eggs, large

• Baking & Spices

  • 2 2/3 cups All-purpose flour, unbleached
  • 3/4 tsp Kosher salt
  • 1/2 tsp White pepper, freshly ground

• Oils & Vinegars

  • 2 tsp Cider vinegar

• Dairy

  • 1 stick Butter, unsalted
  • 6 oz Cream cheese
  • 6 oz Gouda, aged
  • 2 3/4 cups Heavy cream
  • 1 cup Whole milk

Found on thekitchn.com

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
• 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 kosher salt
• 1/2 teaspoon freshly ground white pepper
• 6 ounces (about 1 1/2 cups) shredded aged Gouda, Fontina, Gruyere or a mixture of these