Whisk flour and first salt in a bowl. Cut in cold butter until pea-sized bits remain. Stir in ice water until dough forms. Shape into a disc, wrap, and chill 30 minutes.

Preheat oven to 375°F (190°C). Roll dough to a 12-inch circle, fit into a 9-inch pie dish, crimp edges, and prick bottom. Line with parchment and weights; blind bake 20 minutes. Remove weights and parchment.

Cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble. Reserve 2 tablespoons for topping if desired.

Whisk eggs, cream, milk, second salt, pepper, and nutmeg until smooth.

Scatter bacon and cheeses in crust. Pour custard over top and sprinkle reserved bacon. Bake 30 to 35 minutes until center is just set. Cool 10 minutes, slice, and serve.