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.
Provided by BakinBaby
Categories Breakfast
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
- 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.
- Bake for 20 minute at 400 degrees.
- Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
- Serve warm or cool.
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Nadeen Aly
[email protected]This recipe is a keeper! It's so easy to make and it's always a crowd-pleaser. I've even made it for brunch and it was a huge hit.
nill ahmmed
[email protected]I've made this quiche several times now and it's always a winner. It's a great way to use up leftover Swiss chard, and it's also a very versatile dish. I've added different vegetables and cheeses to it, and it's always turned out great.
qemal abdullahu
[email protected]This quiche was delicious! The crust was flaky and buttery, and the filling was rich and flavorful. I especially liked the addition of the Swiss chard.
Kiggundu Abbey
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I often add some chopped bacon or sausage to the filling for extra flavor.
ibrahem afridi
[email protected]This quiche was a hit with my family! The Swiss chard added a nice pop of flavor, and the Gruyère cheese was perfectly melted and gooey. I will definitely be making this again.