Bacon Swiss Chard Vacherin Cheese Quiche Recipes

CHARD, BACON, AND GOUDA QUICHE

Steps:

• Pre-heat oven to 350 degrees.
• Pour flour and salt into bowl of a food processor. Add cold butter cubes and pulse, until mealy.
• While the food processor is running add the cold water, slowly, until just comes together. Be sure not too over water. If dough is too wet, add a little flour. Lightly grease a pie pan.
• Lay out plastic wrap onto a sil-pat, or cleaned surface. Lightly flour and roll out dough into a 9-inch circle. Using the plastic wrap as a guide, carefully lift dough into a greased pie pan. Press in and crimp edges. Place parchment paper over the pie dough, fill with pie weights.
• Bake for 15-20 minutes, or until par-baked (leave oven on.)
• Place bacon evenly over the prepared crust.
• Beat the eggs and milk until light and fluffy, add salt and pepper. Whisk in shallots, chard, cheese. Pour into the prepared crust.
• Bake for 40-50 minutes (it may take shorter but since I have a deep dish it takes about this time) or until set and not wiggly in the middle.

CRUSTLESS SWISS CHARD QUICHE

Steps:

• Preheat oven to 375 degrees.
• Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard.
• Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.
• Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used Swiss, Cheddar, Parmesan, and Cojito.
• Wisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.
• Pour into a pie dish that has been sprayed with nonstick cooking spray.
• Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife.

BACON AND SWISS QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
• Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
• In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
• Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.

EASY BACON AND CHEESE QUICHE

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.

BACON AND CHEESE QUICHE

Steps:

• Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

SAUTEED SWISS CHARD WITH BACON

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

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.

BASIC QUICHE

Steps:

• Heat your oven to 375°F. Fit the crust into a 9-inch pie plate. Place on a baking sheet.
• Heat 1 tablespoon of the oil in a large skillet over medium-low heat. Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the parsley.
• In a large bowl, whisk together the eggs, half-and-half, nutmeg, and ¼ teaspoon salt. Stir in the onion mixture and the Gruyère.

BACON, CHARD, AND FETA HERB QUICHE

Steps:

• In a food processor, add the finely chopped herbs, flour, and salt. Pulse to combine.
• Add the cold cubed butter to the food processor, pulse for a minute. The mixture will resemble coarse crumbs. After a minute, gradually add the water, one tablespoon at a time, pulsing the mixture in the food processor. The mixture will begin to stick together and form a ball of dough. Note: You may need to add one more tablespoon of water depending on flour.
• Turn off the food processor, form the dough into a ball. Press the dough into a 9-inch pie dish. Work the dough with your fingers, so the crust lines the entire dish. Place the pie pan (lined with dough) in the freezer while the filling is prepared.
• Preheat the oven to 375F.
• For the filling: melt 2 tablespoons of butter in a skillet. Add the chopped shallots and bacon. Cook until the shallots are translucent and bacon slightly cooked. Add in the swiss chard and a pinch of salt. Cook until the chard wilts (4 minutes).
• Remove from the heat.
• Remove the pie pan from the freezer.
• Pour the chard mixture over the cold pie crust. Crumble the feta cheese over top.
• In a small bowl, whisk together the cream, eggs, and salt and pepper, to taste. Pour the egg mixture over the cheese and chard.
• Bake for 40-50 minutes, until the center is firm and "springs" when touched.

BACON AND SWISS QUICHE

Steps:

• Preheat oven to 425 degrees.
• Line a deep-dish pie plate with your own or a store-bought pie crust.
• Whisk eggs, half & half, salt, and sugar together, set aside.
• Place crumbled bacon, onion and cheese into the pie crust.
• Pour egg mixture over the top.
• Bake at 425 degrees for 15 minutes, then turn your oven down to 300 degrees and bake for 30 minutes longer.
• Let quiche rest 10-15 minutes before cutting and serving.
• Garnish with scallions if desired.

SWISS CHARD QUICHE

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 AND CHEDDAR QUICHE WITH BACON

Steps:

• Preheat oven to 400°F.
• Let the pie crust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold the edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce the oven temperature to 350°F.
• Cook the bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle the green onions, bacon, ½ cup of Swiss cheese, and ½ cup of cheddar cheese into the baked crust.
• Whisk together the eggs, whipping cream, salt, peppers and nutmeg. Gently, pour into the crust; sprinkle with the remaining Swiss and cheddar cheeses.
• Bake 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.

SWISS CHEESE QUICHE WITH BACON & MUSHROOMS

Steps:

• Heat oven to 400 degrees. In a large skillet cook the bacon until crisp. Drain and set aside. Discard all drippings and then melt butter in same skillet. Add onion and saute over med. heat until soft and translucent. Add mushrooms and cook for 5 min. (artichokes if desired) Taste and season with salt and pepper. Transfer to a strainer set over a bowl and set aside to drain and cool for 20 min. In a large bowl, beat eggs with milk and cream. Stir in grated cheese and cayenne pepper. Stir the cooled mushroom mixture into the cream-egg mixture. Add bacon and parsely and stir. Place into baked pie pan with the prebaked crust. Cover loosely with foil and bake for 60-65 min. at 350 degrees. Remove from oven. Allow to sit for 10 min. before serving.