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.
- 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)
- 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.