A rich and creamy quiche is a great place to show off a great cheese. And while quiche Lorraine may be the best-known variety of quiche -- sporting bacon, onions and Gruyere - quiche fillings can be varied and diverse. Recipes can include sausage, seafood, ham and nearly any variety of vegetables.
Our quiche takes a trip to Italy to show off the creamy cheese called fontina. We pair it with bacon and chard, but you also could use pancetta and spinach or another green. Be sure to cook any meats or vegetables prior to adding them to the egg base. And after cooking the vegetables, drain any excess moisture, as that will interfere with the setting up of the custard.
BACON, CHARD AND FONTINA QUICHE
Start to finish: 1 hour
1 purchased refrigerated pie crust
4 slices bacon, chopped
1 bunch Swiss chard, tough stems removed, chopped
1½ cups half-and-half
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon fresh thyme, chopped
1½ cups shredded fontina cheese
Heat the oven to 400 F.
Line a deep-dish pie plate or a quiche pan with the pie crust, crimping or trimming the edge. Place the pan on a baking sheet, then set aside.
In a large skillet over medium-high, cook the bacon until crispy, about 4 to 5 minutes. Add the Swiss chard and continue to cook until the chard is tender, about another 7 to 8 minutes. Set aside to cool for 10 minutes. Use a slotted spoon to drain any excess liquid.
In a medium bowl, whisk together the eggs, half-and-half, salt, pepper and thyme.
Add the cheese to the chard and bacon, then transfer the mixture to the prepared pie crust. Pour the egg mixture into the crust and gently stir to eliminate any large clumps or air bubbles. Bake for 20 minutes.
Reduce the oven temperature to 325 F, then bake until the center is set, about another 40 minutes. Allow to cool for 15 minutes before slicing. Enjoy warm or cool. Refrigerate any leftovers.