Bacon, Chard and Onion Quiche

In preparation for my upcoming trip to Las Vegas, I hosted the boys (Jeremy, Ryan and Stephen) for an afternoon Black Jack lesson (I was the student). I decided to serve Bacon, Chard and Onion Quiche and a simple salad for some nibbles and the boys brought Champagne + OJ and wine. I used Food Stories' Rainbow Chard and Parmesan Tart and Paula Deen's Spinach and Bacon Quiche recipes as ideas.


Ingredients:
1 frozen pie crust, fitted to a 9-inch glass pie plate
6 strips of bacon, cut into pieces and fried until crispy
1 red onion, sliced
4 green onion (red/white part only), sliced
2 cloves garlic, minced
1 bunch of rainbow chard, de-stemmed and cut into slices
1 cup shredded Gruyere cheese
1/2 cup shredder Parmesan cheese
200 mL half and half
4 eggs
1 teaspoon of thyme
1 teaspoon of marjoram
salt, pepper, nutmeg, chayenne pepper

Directions:

• Preheat the oven to 400 F
• Bake the tart for 8-10 minutes
• Lower the oven to 350F
  
• Use some of the bacon fat to fry the onions for 10 minutes until the onions starts to caramelize
• Add in the garlic and fry for another minute
• Add in the chard and remove from the heat when chard is wilted
• Add in the bacon to the mixture and pour onto the pre-baked tart crust
  
• Spread the cheese on top of the mixture
• Mix the eggs, cream, thyme, marjoram, salt, pepper, nutmeg and cayenne pepper and pour on top
• Bake for approximately 60 minutes until the egg mixture is set