Bacon Swiss Chard Vacherin Cheese Quiche

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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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Steps

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In a large skillet over medium high , cook bacon until just turning cirspy , if there is lots of grease , drain some off.

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

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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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Bake for 20 minute at 400 degrees.

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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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Serve warm or cool.

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Ingredients

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refrigerated pie crust, bacon, onion, swiss chard, eggs, half-and-half, salt & freshly ground black pepper, fresh thyme, fontina cheese