Ingredients
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4 slices bacon (laroons are prefered but bacon can be used or chopped)
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1/4 cup onion (chopped)
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1 bunch swiss chard (tough stems removed-chopped)
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6 eggs
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1 1/2 cups half-and-half
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salt & freshly ground black pepper
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1 tablespoon fresh thyme (chopped)
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1 1/2 cups Fontina cheese (Vacherin Cheese-Shredded)
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1 refrigerated pie crust (deep dish-Marie Callendars in the freezer section are pretty darn good)
Instructions
- 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.