Recipe - Quiche Peggy

6 sl Bacon
10 Green onions, fine chop.
3 Eggs
One half cup Milk
One fourth teaspoon Freshly ground pepper
1 One half cup Grated sharp cheddar cheese
1 cup Half & half
One half teaspoon Salt
One half teaspoon Dry mustard
1 9" pie shell, part baked
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini