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Bacon,swiss Chard & Vacherin Cheese Quiche

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“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. 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.”
1hr 15mins

Ingredients Nutrition

  • 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)
  • 14 cup onion (chopped)
  • 1 bunch swiss chard (tough stems removed-chopped)
  • 6 eggs
  • 1 12 cups half-and-half
  • salt & freshly ground black pepper
  • 1 tablespoon fresh thyme (chopped)
  • 1 12 cups Fontina cheese (Vacherin Cheese-Shredded)


  1. 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.
  2. In a medium bowl, whisk eggs, half and half, salt pepper and thyme.
  3. 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.
  4. Bake for 20 minute at 400 degrees.
  5. Reduce oven temperature to 325, bake until center is set, about another 40 min, allow to cool for 15 minute before slicing.
  6. Serve warm or cool.

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