Ingredients
- 1 pie crust (refrigerated, deep dish-Marie Callendars in the freezer section are pretty darn good)
- 4 ounces bacon slices (4 slices, cooked crispy, chopped)
- 1/4 cup chopped yellow onion
- Swiss chard (1 bunch, tough stems removed-chopped)
- 6 large eggs
- 1 1/2 cups half and half
- Salt & freshly ground black pepper
- 1 tablespoon fresh thyme (chopped)
- 1 1/2 cups grated Fontina cheese (Vacherin Cheese-Shredded)
How to Make
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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.
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Step 2: In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
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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.
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Step 4: Bake for 20 minute at 400 degrees.
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Step 5: Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
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Step 6: Serve warm or cool.
We hope you enjoy this recipe!
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