Ingredients
The following ingredients have 4 Servings
- 3 strips bacon
- 1 9-inch frozen pie crust
- 4 ounces cream cheese (at room temperature)
- 2 jalapenos (seeds removed and diced)
- 1 jalapeno (sliced into coins)
- 1/2 cup whipping cream
- 1/2 cup half-and-half
- 5 large eggs
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 cup cheddar cheese (shredded)
- Sour cream (for topping (optional))
Instruction
- Preheat the oven to 400 degrees F.
- Place the bacon strips on a wire rack over a baking sheet. Put into the hot oven for 15-20 minutes until crispy.
- While the bacon cooks, thaw the frozen crust for 10 minutes on the counter, then prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes. (right alongside the bacon)
- Remove the pie crust and bacon from the oven. Lower the oven temperature to 350 degrees F. Transfer the bacon to a cutting board and roughly chop it.
- While the crust is still hot, spread the cream cheese all over the bottom as evenly as possible. Then sprinkle the diced jalapenos all over the cream cheese. Set aside.
- Put the heavy cream and half-and-half into a small pot over medium heat. Cook for about 5 minutes or until tiny bubbles appear around the edges. You want to scald the cream until it's very hot, but not boiling.
- Beat the eggs together in a mixing bowl. SLOWLY add the hot cream mixture to the eggs, whisking constantly to combine. (If you add the hot cream too fast the eggs will cook and scramble.)
- Add the paprika, salt, and bacon to the eggs and stir to combine. Pour the egg mixture into the pie crust over the cream cheese.
- Bake the quiche for 30 minutes.
- Remove the pie plate from the oven and arrange the jalapeno slices on top. Then sprinkle with shredded cheese and bake for another 15-20 minutes until the cheese is melted and golden.
- Remove from the oven and cool for 5-10 minutes before cutting into 6 slices. Serve warm or at room temperature with a dollop of sour cream on top, if you like.
