Jalapeno Popper Quiche

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 9 inches frozen pie crusts
• 1/2 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)
• 1/2 cup cream
• 1/2 cup half-and-half
• 5 large eggs
• 1 teaspoon paprika
• salt
• 1/2 cup grated cheddar cheese or 1/2 cup mexican-style cheese

Recipe

• 1 prehat oven to 400 degrees f.
• 2 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.
• 3 remove the crust and reduce the oven temperature to 350 degrees.
• 4 while the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
• 5 sprinkle over the cream cheese the diced jalapenos (the rounds are for garnish later on).
• 6 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.
• 7 beat the eggs together in a bowl.
• 8 add the hot cream mixture to the eggs, whisking constantly to combine. add the paprika, salt and bacon.
• 9 pour into the crust and bake for 30 minutes.
• 10 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.
• 11 cool slightly before serving.