Brat and Bacon Quiche with Swiss Chard - Recipe

     I still like making quiches and frittatas after I get my eggs from the farm market.  Here is another super quiche that will feed a crowd (easily 12).  Baked in a 10-inch spring form pan it features Swiss chard, bacon, German bratwurst and two kinds of cheese.

     To make preparation easy, I fried the bacon and onion the day before.  I also chopped the cheese and bratwurst ahead of time.  Then when I came home from the farm market with my eggs, I was able to whip up this baby in no time!

Brat and Bacon Quiche with Swiss Chard

(Serves 12)

8 oz. Bacon in 1-inch slices
1 medium Onion chopped

2 Dozen Eggs

1 3/4 c. Goat Yogurt or Cow Yogurt

3 tsp. Garlic Powder

1/4 tsp. White Pepper

1 1/4 tsp. Course Celtic Sea Salt

2 tsp. Cilantro dried

8 oz. Muenster Cheese cubed

8 oz. Raw Sharp Cheddar Cheese cubed
2 fully cooked German Bratwurst Sausages chopped
2 c. Swiss Chard chopped

Preheat oven to 325 degrees Fahrenheit.  Grease a 10-inch spring form pan.  Wrap the bottom in extra large foil and fold the ends up around the sides, then place in a roaster.  Begin heating water to simmer in a tea kettle for a water bath.

Place the bacon into a sauté pan and fry on medium heat until browned.  Add the onion and fry until clear.  Remove from heat and set aside.  Discard excess grease if there is any.

In a large mixing bowl, combine eggs, yogurt, garlic powder, white pepper, salt, and cilantro.  Whisk until incorporated.  Stir in the cheeses, brats, bacon, onions, and Swiss Chard.

Pour into the spring form pan.  Pour the hot water in the roaster 3/4 up the side of the pan, being careful not to get any in the quiche. 

Place into the oven and bake uncovered for 1 hour 15 minutes until set and at least 160 degrees Fahrenheit in the center of the quiche.  Slip a thin knife into the center of the quiche and lean slightly to the side.  The eggs in the quiche should look set inside, not runny.  The top of the quiche will have patches of beautiful golden brown.

With oven mitts on, carefully lift the pan out of the water and remove the foil.  Let cool for 15 minutes on a rack.  Slide a thin knife around the edge of pan then remove the sides of the spring form pan.  To ease cutting, rest 5 more minutes.  Serve from the base of the pan.  I like to place it on a silicon hot pad to keep it from sliding around.

Sources:
Eggs:  Harpers Ferry Family Farm, LLC
Swiss Chard - Shenandoah Seasonal
Dried Cilantro - Full Moon Farm LLC
German Bratwurst - Wegman's German Brand Bratwurst by Josef Brunner

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