Baconswisschardvacherincheesequiche Recipes

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

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)

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.

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

Ingredients

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.

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