Quiche peggy

Yield: 6 servings

Measure Ingredient
6 slices Bacon
10 \N Green onions, fine chop.
3 \N Eggs
½ cup Milk
¼ teaspoon Freshly ground pepper
1½ cup Grated sharp cheddar cheese
1 cup Half & half
½ teaspoon Salt
½ teaspoon Dry mustard
1 \N 9\" pie shell, part baked
\N \N Dash cayenne pepper

Cook bacon crisp, drain and crumble into bottom of pie chell, reserving 2 slices for top. Sprinkle grated cheese over bacon.

Saute green onions in bacon drippings, drain and sprinkle over cheese (for spicier flavor, do not saute 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). Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

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