Jalapeño Popper Quiche

This quiche is like a jalapeno popper for breakfast! Yum!

Quiche INGREDIENTS:

* 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

DIRECTIONS:

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.

Save this video recipe to your HK profile by clicking on the Favorite button below!