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This quiche is like a jalapeno popper for breakfast! Yum!
* 9" pie crust
* 1/2 cup cream cheese
* 2 jalapenos, diced, and 1 sliced into 6 rounds
* 1/2 cup cream
* 1/2 cup half-and-half
* 4 large eggs (or 5 small)
* 1/8 teaspoon nutmeg
* 1/8 teaspoon paprika
* 1/8 teaspoon salt
* 1/2 cup grated cheddar-jack
Turn your oven to 400 degrees F
Thaw the pie 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
Remove the crust and reduce the oven temperature to 350 degrees
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
Sprinkle that with the diced jalapenos (the rounds are for garnish later on)
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. This is called "scalding" - where you bring it to just under the boiling point.
Beat the eggs together in a bowl
Add the hot cream mixture to the eggs and combine well
Add all the spices and salt
Pour into the crust and bake for 30 minutes
After 30 minutes, arrange the jalapeno slices over the top in a circle and return to oven for 10 minutes
Sprinkle with cheese and bake another 5 minutes
Cool 30-45 minutes before serving or cool completely and serve it cold.
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