Quiche Peggy

Quiche Peggy layers crispy crumbled bacon, sharp cheddar, and green onions sautéed in bacon drippings into a partly baked pie shell, then fills it with a custard of eggs, half-and-half, milk, cayenne, and dry mustard.

Sautéing the green onions in bacon fat gives them a smoky sweetness that raw onions can’t match. If you want more bite, skip the sauté and add them raw. The recipe works both ways, but the flavor profile shifts noticeably.

Dry mustard and cayenne in the custard are the quiet workhorses. They don’t make the quiche taste spicy. They sharpen the cheese flavor and add a warm undertone that keeps the richness of the eggs and cream from tasting flat.

Kitchen Tips

• Use a partly baked (blind-baked) pie shell. An unbaked crust turns soggy under the wet custard. A fully baked one can overbrown before the filling sets.
• Pour the custard mixture in slowly so it doesn’t overflow the shell. Fill to about ¼ inch from the top.
• The quiche is done when the center is just barely set and jiggles slightly. It firms up as it cools. Overbaking makes the custard rubbery.
• Let it rest 10 minutes after pulling from the oven. The filling needs time to set so slices hold together.

Variations

• Cut into thin fingers instead of wedges for a party appetizer that feeds up to 16.
• Swap cheddar for Gruyère for a more classic French quiche flavor.
• Add a layer of thinly sliced tomatoes on top before baking for color and a fresh, acidic contrast.