Jalapeno Popper Quiche

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READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 9
    inches frozen pie crusts
  • 12
    cup cream cheese, room temperature
  • 2
    jalapenos, diced (deseed for less heat)
  • 1
    jalapeno, sliced into 6 rounds (for top)
  • 2
    slices bacon, cooked crisp and coarsley chopped (optional)
  • 12
    cup cream
  • 12
  • 5
    large eggs
  • 1
    teaspoon paprika
  • 12
    cup grated cheddar cheese or 1/2 cup mexican-style cheese
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DIRECTIONS

  • Prehat oven to 400 degrees F.
  • Thaw the frozen crust for 10 minutes. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes.
  • Remove the crust and reduce the oven temperature to 350 degrees.
  • While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
  • Sprinkle over the cream cheese the diced jalapenos (the rounds are for garnish later on).
  • Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling.
  • Beat the eggs together in a bowl.
  • Add the hot cream mixture to the eggs, whisking constantly to combine. Add the paprika, salt and bacon.
  • Pour into the crust and bake for 30 minutes.
  • Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 12 - 15 minutes.
  • Cool slightly before serving.
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