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Bacon Jalapeno Popper Quiche

By Kimi Coupe


Ingredients:

1 (9 inch) frozen pie crust

1/2 c. cream cheese, room temperature or slightly warmed

2 jalapenos, diced (deseed if desired) or may use diced jalapenos in a jar

1 jalapeno, sliced into rounds (for top, deseed if desired)

3 slices bacon, cooked crisp and coarsely chopped

1/2 c. whipping cream

1/2 c. half and half

5 large eggs

1 t. paprika

salt to taste

1/2 c. cheddar cheese, grated

Directions:

Preheat oven to 400 degrees.  Thaw the frozen pie crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes.  Bake for 10 minutes.  Remove from oven and lower oven temperature to 350 degrees.

While 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 will be used for garnish on the top)

Combine cream and half and half in a small saucepan over medium heat for about 5 minutes, or until tiny bubbles appear around the edges of the pan.  Scald (bring to just under the boiling point) until very hot.

Beat the eggs in a bowl and slowly add the hot cream mixture, whisking constantly to combine.  Add the paprika, salt and bacon.

Pour into the crust and bake for 30 minutes.  Remove from the oven and arrange sliced jalapenos on the top.  Sprinkle with cheddar cheese and bake until cheese is melted and golden brown, 12-15 minutes (may take up to 20 minutes).  Cool slightly before serving.  May want to serve with sour cream on the side.

Submitted by Donna Wiley - Finalist in the Favorite Breakfast/Brunch Recipe Contest

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By Kimi Coupe
Categories:  Recipes

About the Author

Kimi Coupe

Kimi Coupe





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