1 purchased, refrigerated pie crust
4 slices bacon, chopped
1 bunch Swiss chard, tough stems discarded and chopped
6 eggs
1 1/2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon fresh thyme, chopped
1 1/2 cups shredded fontina cheese or Rogue Creamery TouVelle

Heat oven to 400 F.

Line a deep-dish pie plate or a quiche pan with the pie crust, crimping or trimming edge. Place 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 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 chard and bacon, then transfer mixture to prepared pie crust. Pour egg mixture into crust and gently stir to eliminate any large clumps or air bubbles. Bake in preheated oven for 20 minutes.

Reduce oven temperature to 325 F, then bake until center is set, about another 40 minutes. Allow to cool for 15 minutes before slicing. Enjoy warm or cool. Refrigerate any leftovers.

Makes 8 servings.