Swiss Chard Quiche

Swiss Chard Quiche created by Andi Longmeadow Farm

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.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

  • 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)
  • 6 eggs
  • 1 12 cups half-and-half
  • salt & freshly ground black pepper
  • 1 tablespoon fresh thyme (chopped)
  • 1 12 cups Fontina cheese (Vacherin Cheese-Shredded)

directions

  • 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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RECIPE MADE WITH LOVE BY

@BakinBaby
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@BakinBaby
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"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."

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  1. rdawn27
    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!
  2. Goat mom
    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!
  3. breezermom
    Swiss Chard Quiche Created by breezermom
  4. breezermom
    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.
  5. Chef PotPie
    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
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