Ingredients
-
1
-
4
-
1/4
-
1
-
6
-
1 1/2
-
-
1
-
1 1/2
-
-
-
-
-
-
Directions
Swiss Chard Quiche, Vacherin Cheese is made in the Valais region of Switzerland – it is semi-hard, with a coarse, greasy brown rind and a pale yellow paste with a scattering of holes It has a rich nutty flavour, a little like Italian fontina Food com must have never heard of Vacherin cheese (wouldn’t let me list as such), so I listed as Fontina The original recipe comes from the Seattle Times, March 2011 , Excellent dish used rainbow chard, fontina cheese and a generic deep dish pie crust because that’s all that was available; but followed everything else to the letter Oddly when I tasted the raw chard, it was bitter and irritated my throat Who cares about all that because when I finished cooking, I had a delicious dish that my family raved about Actually they couldn’t believe I made it I wanted to take a picture but they ate it all It actually looked exactly like the one the other person made NOTE: I had more filling than the pie crust would support, so I bought some tiny shells and cooked a little more bacon and added a bell pepper and that turned out great too Thanks for sharing!, Looking for something to use some rainbow chard in and this was the winner in all ways! Made as a crust less, used Gouda, with some Parmesan, Romano thrown in lemon thyme and a bit of parsley from the garden, otherwise followed recipe More than filled a shallow 10 so made a small dish extra for appetizer till the main event My hubby has not been a big quiche eater in past helped himself to 3rds! This is a major keeper and will be appearing frequently while chard is available, then will try with spinach THANKS for this wonerful and versatile recipe!
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Steps
|
1
Done
|
In a Large Skillet Over Medium High , Cook Bacon Until Just Turning Cirspy (5 Minute or So), If There Is Lots of Grease, Drain Some Off; Add Swiss Chard and Onions Cook Until Tender, Set Aside to Cool For 10 Minute Use a Slotted Spoon to Drain Excess Liquid. |
|
2
Done
|
in a Medium Bowl, Whisk Eggs, Half and Half, Salt Pepper and Thyme. |
|
3
Done
|
Add Shredded Cheese to Chard and Bacon, Transfer to Prepared Pie Crust, Pour the Egg Mixture Into the Crust, Stir Gently to Eliminate Any Large Clumps or Air Bubbles. |
|
4
Done
|
Bake For 20 Minute at 400 Degrees. |
|
5
Done
|
Reduce Oven Temperature to 325, Bake Until Center Is Set, About Another 40 Min, Allow to Cool For 15 Minute Before Slicing. |
|
6
Done
|
Serve Warm or Cool. |
