Quiche Peggy
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 10 | each |
scallions, spring or green onions
finely chopped |
|
| 3 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 ½ | cups |
cheddar cheese, very old, sharp
grated |
|
| 1 | cup |
light cream (half&half)
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
dry mustard
|
|
| 1 | 9 |
pie shell (9 inch)
partly baked |
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | slices |
bacon
|
|
| 1E+1 | each |
scallions, spring or green onions
finely chopped |
|
| 3 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 355 | ml |
cheddar cheese, very old, sharp
grated |
|
| 237 | ml |
light cream (half&half)
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
dry mustard
|
|
| 1 | 9 |
pie shell (9 inch)
partly baked |
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
Cook bacon crisp, drain and crumble into bottom of pie chell, reserving 2 slices for top.
Sprinkle grated cheese over bacon.
Sauté green onions in bacon drippings, drain and sprinkle over cheese (for spicier flavor, do not sauté green onion).
Beat eggs, half & half, milk, salt, pepper, cayenne pepper and dry mustard together.
Pour into pie shell.
Crumble reserved bacon, and sprinkle over top.
Cut in wedges to serve, or for party appetizers, cut into fingers (about 16).
