Jalapeño Popper Quiche

by

This recipe is from my sister in law Joy in Texas.  It looks fantastic and I will have to try this.

Ingredients:
1 deep dish pie crust (make it, buy it, I use the Pillsbury refrigerated one you roll out and don’t pre-bake it)
5-6 slices of bacon
2 jalapeño, chopped (to seed or not to seed, that is YOUR question)
½ small onion, chopped
1 ½ cups shredded sharp cheddar (shred it yourself, it makes for better melting)
¼ bar of cream cheese at room temp
2 cups heavy cream
4 eggs
1/4-1/2 tsp Mrs. Dash Chipotle Seasoning
Salt and pepper to taste
1 jalapeño, sliced (again, to see or not to see is YOUR question)

Directions:
Preheat oven to 350 degrees.Fry up your bacon, set it aside to crumble for later.  Reserve some of your bacon grease and sauté the chopped jalapeño and onion till soft (3-4 min) and set aside.
If you are using pie crust that is rolled out, put it in a deepdish pie plate and make sure all sides are securely attached… do not prebake.
Crack your eggs in a bowl and lightly whisk, then add the cream and whisk until it is all incorporated, add the Mrs. Dash and salt and pepper to taste (I don’t add salt, as all the components are salty, but again, YOUR decision) and set aside.
Cut or tear up your cream cheese in small bits (like pea size) and evenly distribute over the pie crust, then evenly distribute the sautéed jalapeño and onion on top of the cream cheese.  Crumble the crispy bacon and distribute it evenly.  Distribute the shredded sharp cheddar then pour the custard mix (eggs, cream and spices) so that you cover all the stuff on the bottom of the pie plate, make sure it all gets mostly covered.  Scatter the SLICED jalapeño on top.
Place in the preheated oven and bake for 40 minutes.  Check it and if it is still jiggily, cook it a little longer… like 5+ minutes, checking on it frequently.  Once it is not jiggly, take it out of the oven and let it rest 5-10 minutes before cutting into it.

 

 

 

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