By BakinBaby on May 22, 2011
Photo by breezermom
Photo by breezermom
"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."
Serving Size: 1 (119 g)
Servings Per Recipe: 12
"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."
"Could I please leave more than 5 stars? This quiche was fabulous! We tasted every one of the flavors here, the bacon, the cheese, the chard, each complimenting the others. I followed the recipe exactly, from the Marie Callendar's crust to the cooking time. It came out perfectly set up, didn't fall, and looked beautiful! Our next overnight guests will be served this. Thanks, BakinBaby! ZWT7 - Shady Ladies"
"Delicious! Very flavorful with these wonderful ingredients. I couldn't believe my market had this cheese and it was my first time trying it. It was wonderful! Thanks for sharing. Made for ZWT7 for the Vivacious Violets."
"Delish! I made this gluten free using 1 1/2 cups packed cooked rice
Mix rice with 1 small egg. Press the mixture over the sides and bottom of a well greased 9 inch pie plate.
Bake at 250F for 10 minutes.
The crust can be skipped totally if desired for gluten free. The quiche will slice out of pan with ease. Slice after letting quiche rest for 10 minutes. I used fresh picked Swiss chard. Added a couple pepper flakes. Thanks. Made for ZWT 2011"
"Love this! Yummy with a capitol "Y". I had all the ingredients, as our beloved "Wegmans" had the cheese in the their wonderful cheese array. The swiss chard is awesome in this, not bitter and just a lovely addition, coupled with the bacon. I will keep this recipe for a long time, and it's a keeper for sure! Made for ZWT7"