6 large eggs
1 1/2 cups heavy cream
sea salt and black pepper to taste
4 slices bacon, chopped
1 medium onion, sliced thin
1 packed cup, chopped swiss chard (remove stems before chopping)
1 cup sharp cheddar cheese, grated
1 1/2 cups flour
1/2 cup lard* or 1 stick cold butter
4 tablespoons ice water
1/2 teaspoon sea salt
- To make crust: place flour, lard, and salt in a bowl. Mix together with a fork until lard is well distributed and there are pea sized pieces of flour/lard. Add the cold water and stir just to bring the dough together. Gather together into a smooth ball. Roll dough out on a floured surface and place in a glass pie dish. Trim and flute the edges. Refrigerate crust while preparing filling.
- Heat oven to 375°F. Cook bacon in a cast iron pan until crispy. Remove with a slotted spoon and set aside. Pour off bacon fat and reserve for another use. Return pan to medium heat and saute sliced onions, until lightly browned, stirring frequently, about 10 minutes. Remove onions from pan and let cool.
- Whisk together the eggs, cream, salt and pepper. Layer the onions, bacon, swiss chard, and cheddar cheese evenly in the crust. Pour the egg/cream mixture over filling and bake for about 45 minutes or until center is set and top is lightly browned. Serve warm or at room temperature.
*If you don’t have lard follow this recipe using butter instead. It makes 2 crusts. You can cut the recipe in half or make the whole recipe and freeze the other crust.