Swiss Chard Quiche

Recipe by BakinBaby
READY IN: 1hr 15mins


  • 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)
  • 14
    cup onion (chopped)
  • 1
    bunch swiss chard (tough stems removed-chopped)
  • 1 12
  • salt & freshly ground black pepper
  • 1
    tablespoon fresh thyme (chopped)
  • 1 12
    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.