Wednesday 3 August 2016

Bacon Jalapeno Popper Quiche

An amazing recipe for a perfect brunch! Thank you Real Housemoms


9 inch frozen pie crust
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsely chopped
1/2 cup whipping cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup shredded cheddar cheese
optional-light sour cream


  • Preheat oven to 400 degrees F
  • Thaw the frozen 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 lower the oven temperature to 350 degrees
  • While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
  • Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
  • Put the cream and half-and-half into a small pot 
  • Heat over medium heat for about 5 minutes or until tiny bubbles appear around the edges. 
  • Scald (where you bring it to just under the boiling point) until very hot, but not boiling
  • Beat the eggs together in a bowl
  • Add the hot cream mixture to the eggs, whisking constantly to combine
  • Add the paprika, salt and bacon
  • Pour into the crust and bake for 30 minutes
  • Remove from oven
  • Arrange the jalapeno slices on top 
  • Sprinkle with cheese 
  • Bake until the cheese has melted and turned golden brown, about 12-20 minutes 
  • Cool slightly before serving
  • Optional-serve with light sour cream

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