Prep 15 mins
Cook 1 hr
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 slice bacon (laroons are prefered but bacon can be used or chopped)
- 59.14 ml onion (chopped)
- 1 bunch swiss chard (tough stems removed-chopped)
- 6 eggs
- 354.88 ml half-and-half
- salt & freshly ground black pepper
- 14.79 ml fresh thyme (chopped)
- 354.88 ml 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.
Excellent dish. I 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!
I have died and gone to heaven! BakinBaby, you have done it again. Made this tonight for dinner....I know this should be breakfast, but I just had to make this. I'll post a cut picture tomorrow when the sun is up. Thanks so much for sharing! Made for ZWT7.