Ingredients

The following ingredients have 6 Servings
  • 1 frozen deep dish pie crust
  • 5 eggs
  • 1 cup Half & Half
  • 1 teaspoon paprika
  • 4 ounces cream cheese, at room temperature cut into small pieces
  • 2 tablespoons diced jalapeno (about 1 medium pepper )
  • 1/2 cup Monterrey Jack cheese, shredded
  • 3/4 cup cheddar, shredded
  • Salt and pepper
  • 5 bacon slices, cooked to crispy and chopped
  • 1 jalapeno, sliced

Instruction

  • Preheat the oven to 400 degrees Fahrenheit.
  • Remove the pie crust from the freezer and thaw out for about 10 minutes or while your oven gets heated. 
  • With a fork, prick tiny wholes in the bottom of the pie crust. Bake the pie crust for 10 minutes. When done, lower the oven temperature to 350 degrees Fahrenheit.
  • Meanwhile, whisk the eggs, Half and Half, paprika and cream cheese in a medium bowl. Whisk vigorously to break up the cream cheese pieces. The mixture won’t get completely smooth as you will still see small pieces of cream cheese.
  • Stir in the jalapenos, Monterrey Jack cheese and half of the cheddar cheese. Season with salt and pepper.
  • Scatter the bacon at the bottom of the pie crust. Pour the egg/cheese mixture on top. Sprinkle the remaining cheddar cheese and arrange the jalapeno slices on top.
  • Place the quiche on a baking sheet and bake for 35 to 40 minutes or until set in the middle. Cool slightly before serving.