Description
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.
Ingredients
- Refrigerated Pie Crust
- Bacon
- Onion
- Swiss Chard
- Eggs
- Half-and-half
- Salt & Freshly Ground Black Pepper
- Fresh Thyme
- Fontina Cheese
Instructions
- In a large skillet over medium high, cook bacon until just turning cirspy, 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