Bacon, Swiss Chard & Vacherin Cheese Quiche

10
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Robust Quiche, recipe from Seattle Times. The recipe calls for vacherin cheese, almost the same as Fontina Cheese, so feel free to substitute. This is perfect make ahead breakfast for special holiday mornings."

Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (115.4 g)
  • Calories 267.3
  • Total Fat - 19.2 g
  • Saturated Fat - 8 g
  • Cholesterol - 164.1 mg
  • Sodium - 446.9 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 0.2 g
  • Sugars - 1.4 g
  • Protein - 14.3 g
  • Calcium - 223.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step 1

In a large skillet over medium high , cook bacon until just turning crispy (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.

Step 2

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

Step 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.

Step 4

Bake for 20 minute at 400 degrees.

Step 5

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

Step 6

Serve warm or cool.

Tips & Variations


No special items needed.

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