Neiman-Marcus Quiche

This Neiman-Marcus Quiche (inspired by the popular Allrecipes version) turned out to be one of the most delicious and unique quiches I've ever made—truly like nothing else I've tried before. The buttery Ritz cracker crust was phenomenal, crispy and golden, while the filling brought smoky bacon, sharp Cheddar, fresh green onions, and sliced almonds together in a creamy, custardy way that felt both hearty and elegant.

Number two son stopped by on Valentine's Day to grab some mail and packages (they're still displaced after the October 18 fire), and he walked away with a portion. I've been eyeing this recipe for ages because the ingredients list is so unusual: a cracker-based crust and almonds in a quiche? I had to try it.

 Fifteen minutes after Andrew left I got the following text:

 “I can confirm the quiche is good. Thankfully I had a few bites before Emma devoured it.”

 Fortunately for him, I sent home a half of quiche, so he’ll certainly get his share. But, this just confirms how good it is.

The original on Allrecipes had a couple of issues—I found it overly salty (so I reduced the salt as reflected here), omitted when to add the bacon (now clearly stirred in), and preferred layering the cheese on the bottom of the crust before pouring the egg mixture over it for better distribution rather than mixing it in.

Neiman-Marcus Quiche

 Crust:

35 buttery round crackers, such as Ritz

⅓ c. flour

1 T. sugar

½ t. kosher salt

6 T. unsalted butter, melted

Filling:

8 slices center-cut bacon, chopped

2 oz. cream cheese, softened

¾ c. half-and-half

3 large eggs

¼ t. kosher salt

½ t. garlic powder

4 oz. Cheddar cheese, shredded

⅓ c. thinly sliced green onions, plus more for garnish

¼ c. sliced almonds

Preheat the oven to 350°F.

 For the crust, process the crackers, flour, sugar, and salt in a food processor until finely ground (15–30 seconds), scraping down sides as needed. Add the melted butter and pulse until evenly moistened and the mixture holds together when pinched (10–15 pulses).

 Press the mixture evenly over the bottom and up the sides of a 9-inch pie plate. Line with parchment paper and fill with pie weights or dried beans. Bake until fragrant, toasted, and set, 10–12 minutes. Remove weights and parchment; let cool slightly on a wire rack.

 Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 10–12 minutes, stirring often and adjusting heat to avoid overbrowning. Drain, reserving 1 Tbsp. drippings in the pan. Add cream cheese to the hot pan and stir until melted; gradually whisk in half-and-half until smooth. Set aside.

 In a large bowl, whisk eggs, salt, and garlic powder until combined. Whisk in the cream cheese mixture, bacon, cheese, green onions, and almonds until evenly distributed.

 For better cheese distribution, scatter the shredded Cheddar over the bottom of the cooled crust first, then pour the egg mixture over top.

 Bake until the quiche is set and a knife inserted in the center comes out clean, about 30 minutes. Cool on a wire rack for 25 minutes.

 Garnish with extra green onions and serve warm.

 This quiche was incredibly filling, flavorful, and special—I'll definitely be making it again. The cracker crust adds such a fun, buttery twist, and the almonds bring a surprising crunch that pairs perfectly with the bacon and cheese.

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