Swiss Chard Quiche

Name: Swiss Chard Quiche
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); 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)

9 ingredients

6 steps

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)
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)

Directions

1

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.
2

In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
3

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.
4

Bake for 20 minute at 400 degrees.
5

Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
6

Serve warm or cool.