Cooking Lesson #1176: Customs House Restaurant Sunday Morning Quiche

…from the Perspectives’ Kitchen

How you doin’? At the Customs House Restaurant, Sunday mornings unfolded at an easy pace. Coffee cups stayed full, the bacon was already on the griddle, and my quiche often found its way from the kitchen to the brunch table.
 
What makes it memorable is the crust. Instead of a traditional pastry, crushed buttery Ritz crackers bake into a golden shell with a delicate crunch. The filling is a silky egg custard layered with smoky bacon, sharp Cheddar cheese, fresh green onions, and sliced almonds for a subtle crunchy, nutty finish.
 
It’s a simple, comforting dish that feels right at home on a relaxed Sunday morning… maybe even Easter Sunday morning.
 
Prep time:  20 minutes
Bake time:  55 minutes
Cool time:  25 minutes
Yield:  8 servings
 
Ingredients 
For the crust
​
35 buttery round crackers (such as Ritz)
1/3 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, melted
 
For the custard filling
8 slices chopped center-cut bacon
2 ounces softened cream cheese
3/4 cup half-and-half
3 large eggs
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 ounces shredded sharp Cheddar cheese
1/3 cup thinly sliced tops and bottom green onions, plus more for garnish
1/4 cup sliced almonds

Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cracker crust

1. In a food processor, combine the crackers, flour, sugar, and salt. Process until finely ground, about 15–30 seconds.
2. Add the melted butter and pulse until the crumbs are evenly moistened and hold together when pinched.
3. Press the mixture evenly over the bottom and up the sides of a 9-inch pie pan.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Bake until lightly toasted and set, about 10–12 minutes.
6. Remove the parchment and weights and allow the crust to cool slightly on a wire rack.

To make the quiche

1. In a large skillet over medium heat, cook the chopped bacon until crisp, about 10–12 minutes.
2. Transfer the bacon to paper towels to drain, leaving 1 tablespoon of bacon drippings in the pan.
3. Add the cream cheese to the warm skillet and stir until melted.
4. Gradually whisk in the half-and-half until smooth.
5. In a large bowl, whisk together the eggs, kosher salt, and garlic powder.
6. Slowly whisk the warm cream mixture into the eggs.
7. Stir the cooked bacon, Cheddar cheese, green onions, and sliced almonds into the custard mixture.
8. Pour the custard filling into the prepared crust.
9. Bake until the center is set and a knife inserted in the middle comes out clean, about 30 minutes.
10. Allow the quiche to cool on a wire rack for 25 minutes before slicing and serving.
11. Garnish with additional sliced green onions.
12. Cut into 8 slices and serve warm.

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ChefSecret: Blind baking the crust keeps the cracker crust crisp and prevents it from becoming soggy once the custard is added. Letting the quiche rest for about 25 minutes allows the custard to fully set, giving you clean slices and the best texture. Center-cut bacon works best here because it renders evenly and gives a balanced smoky flavor without too much excess fat.
Serve with fresh fruit, a lightly dressed green salad, and strong coffee for a classic Sunday brunch plate.
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Quip of the Day:  My wife called me at work today.
"Honey, do you want to come home at lunch for a quickie?"
"Sarah, it's pronounced Quiche."
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.  We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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