Bacon Swiss Chard Vacherin Cheese Quiche Recipes

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SAUTEED SWISS CHARD WITH BACON



Sauteed Swiss Chard with Bacon image

Provided by Anne Burrell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 cloves garlic, smashed
Pinch crushed red pepper flakes
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
Kosher salt

Steps:

  • Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

BACON AND SWISS QUICHE



Bacon and Swiss Quiche image

Bring the fabulous flavors of France to your dinner table with this delightful quiche baked with crumbled bacon and Swiss cheese.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 6

Number Of Ingredients 13

1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 eggs
2 cups whipping (heavy) cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
Additional crisply cooked crumbled bacon, if desired

Steps:

  • In medium bowl, mix flour and 1/2 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • Heat oven to 425°F. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish or pie plate. Unfold and ease into dish, pressing firmly against bottom and side.
  • Sprinkle bacon, cheese and onion in pastry-lined quiche dish. In large bowl, beat eggs slightly with fork or wire whisk. Beat in remaining ingredients. Pour into quiche dish.
  • Bake 15 minutes. Reduce oven temperature to 300°F. Bake about 30 minutes longer or until knife inserted in center comes out clean. Sprinkle with additional bacon. Let stand 10 minutes before serving.

Nutrition Facts : Calories 620, Carbohydrate 20 g, Cholesterol 255 mg, Fat 7, Fiber 0 g, Protein 17 g, SaturatedFat 25 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 3 g, TransFat 3 g

BACON SWISS QUICHE



Bacon Swiss Quiche image

Light and fluffy, this scrumptious quiche is ideal for breakfast or brunch but can also be served at dinnertime. Serve with chilled grapes or other fresh fruit on the side. -Colleen Belbey, Warwick, Rhode Island

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 sheet refrigerated pie crust
1/4 cup sliced green onions
1 tablespoon butter
6 large eggs
1-1/2 cups heavy whipping cream
1/4 cup unsweetened apple juice
1 pound sliced bacon, cooked and crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups shredded Swiss cheese

Steps:

  • Preheat oven to 350°. Line a 9-in. pie plate with crust; trim and flute edges. Set aside. In a small skillet, saute green onions in butter until tender. , In a large bowl, whisk eggs, cream and juice. Stir in bacon, salt, pepper and green onions. Pour into crust; sprinkle with cheese., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 10 minutes before cutting. Freeze option: Securely wrap individual portions of cooled quiche in parchment and foil; freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 739 calories, Fat 60g fat (31g saturated fat), Cholesterol 359mg cholesterol, Sodium 781mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 0 fiber), Protein 27g protein.

SWISS CHARD QUICHE



Swiss Chard Quiche image

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.

Provided by BakinBaby

Categories     Breakfast

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

SWISS & BACON CRUSTLESS QUICHE



Swiss & Bacon Crustless Quiche image

Make and share this Swiss & Bacon Crustless Quiche recipe from Food.com.

Provided by JoJoStar

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

4 slices bacon
3 eggs, beaten
1 1/2 cups half-and-half or 1 1/2 cups milk
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup shredded swiss cheese

Steps:

  • Preheat oven to 350 degrees.
  • Fry bacon in skillet until crisp.
  • Drain bacon; crumble and set aside.
  • Beat eggs, half-and-half, mustard, salt and Swiss cheese in bowl.
  • Stir in bacon.
  • Pour into 4 custard cups.
  • Place custard cups in 13x9x2-inch baking pan.
  • Fill pan with 1 inch of hot water.
  • Carefully place pan in oven.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean.

Nutrition Facts : Calories 379.9, Fat 31.9, SaturatedFat 15.9, Cholesterol 232.5, Sodium 482.7, Carbohydrate 5.8, Sugar 0.8, Protein 17.3

EASY BACON AND CHEESE QUICHE



Easy Bacon and Cheese Quiche image

This is an easy, delicious quiche that will take no time to prepare and your friends will ask for the recipe! I have made this for numerous office gatherings and everyone raves about it!

Provided by Dawn Egan

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h

Yield 6

Number Of Ingredients 7

1 (9 inch) deep dish frozen pie crust
1 (3 ounce) can bacon bits
½ cup chopped onion
5 ounces shredded Swiss cheese
3 ounces grated Parmesan cheese
4 eggs, lightly beaten
1 cup half-and-half cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place unthawed pie crust on a baking sheet. In a medium bowl, mix the bacon, onions, and both cheeses. Pour this mixture into the crust.
  • Mix the eggs and half and half in a bowl. Pour the egg mixture over the cheese mixture.
  • Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for an additional 35 minutes, until top of quiche begins to turn brown.

Nutrition Facts : Calories 462.5 calories, Carbohydrate 20.2 g, Cholesterol 183.1 mg, Fat 31.5 g, Fiber 0.5 g, Protein 24.7 g, SaturatedFat 14.8 g, Sodium 993.4 mg, Sugar 2.7 g

BACON AND CHEDDAR CHEESE QUICHE



Bacon and Cheddar Cheese Quiche image

This hearty quiche is the perfect brunch dish to bring to your friends' Sunday morning get-together when you bake it in a Reynolds® Bakeware Pie Pan.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 1h25m

Yield 8

Number Of Ingredients 9

4 corn tortillas, or as needed
½ cup chopped onion
5 slices peppered bacon
6 eggs, lightly beaten
⅔ cup sour cream
¼ teaspoon salt
1 ½ cups fresh or frozen corn (thawed if frozen)
¾ cup shredded Cheddar cheese
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven 325 degrees F. Wrap tortillas in Reynolds® Aluminum Foil and bake for 10 minutes or until soft. Arrange the tortillas to make a crust in a Reynolds® Bakeware Pie Pan, overlapping and trimming as needed, and making sure the edges stay below the top edges of the pan.
  • Cook onion and bacon in a large skillet until onion is tender and bacon is crisp. Drain on paper towels.
  • Whisk together eggs, sour cream, and salt in a large bowl. Add onion mixture, corn, and cheese; mix well. Pour egg mixture into tortilla-lined pie pan.
  • Bake 35 to 45 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with aluminum foil to prevent overbrowning.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 295.3 calories, Carbohydrate 13.6 g, Cholesterol 173.9 mg, Fat 20.6 g, Fiber 1.8 g, Protein 15.1 g, SaturatedFat 9.1 g, Sodium 491 mg, Sugar 1.8 g

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