Tuesday, May 14, 2013

Jalapeño Popper Quiche

So I forgot who posted this on message board the other day but the original poster was NCBeaches.  I saw it and said, "How did I not see this?  And how does it not have bacon in it?"

So I started making it on Friday night, but we had an emergency and I didn't get to finish it.  D finished it on Saturday morning.

It was really good, but it needed more cream cheese, more bacon and me to stop seeding jalapenos so well.
Would have again.

Jalapeño Popper Quiche

Photo by ALB

Original Recipe by Closet Cooking
Posted by NCBeaches

Servings: makes 6+ servings (breakfast??? You know I got 4 servings).

1 (9 inch) pie shell, pre-baked (used Pillsbury refrigerated and baked at 450 for 5 minutes)
1/2 cup cream cheese, room temperature (needs more...used 1/3 fat)
Added 2 slices of bacon (use 4 next time)
2 jalapenos, diced (seed them is you prefer less heat)
1/2 cup milk (used 2%)
1/2 cup cream (used heavy)
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup cheddar cheese, grated

Spread the cream cheese over the bottom of the pie crust and sprinkle on the diced jalapenos.

Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.

Pour the eggs into the heated cream while stirring constantly.

Mix in the paprika and salt.

Pour the mixture into the pie plate and bake in a preheated 350F oven for 30 minutes.

Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted.

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