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Savory Swiss Chard and Cheese Quiche Recipe

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Ingredients

Adjust Servings:
1 refrigerated pie crust (deep dish-marie callendars in the freezer section are pretty darn good)
4 slices bacon (laroons are prefered but bacon can be used or chopped)
1/4 cup onion (chopped)
1 bunch swiss chard (tough stems removed-chopped)
6 eggs
1 1/2 cups half-and-half
salt & freshly ground black pepper
1 tablespoon fresh thyme (chopped)
1 1/2 cups fontina cheese (vacherin cheese-shredded)

Nutritional information

212.6
Calories
135 g
Calories From Fat
15 g
Total Fat
7.1 g
Saturated Fat
121.7 mg
Cholesterol
306.4 mg
Sodium
10.5 g
Carbs
1 g
Dietary Fiber
1.4 g
Sugars
9.3 g
Protein
119g
Serving Size

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Savory Swiss Chard and Cheese Quiche Recipe

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    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!

    • 95 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    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.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

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