Tuesday, April 14, 2015

Jalapeño Quiche

I made this for breakfast while my parents and sister were here for Easter break.  I served it hot and it wasn't too spicy.  My mom, who doesn't 'do' spicy ate this and liked it!
Jalapeño Quiche

9" pie crust, homemade or store bought
4 oz cream cheese
2 jalapeños, diced, and 1 sliced into 6 rounds Beth used 1.5 TEXAS sized
½ cup cream
½ cup half-and-half
4 large eggs (or 5 small)
⅛ teaspoon nutmeg
⅛ teaspoon paprika
⅛ teaspoon salt
½ cup grated cheddar-jack
additional cheese for top

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 jalapeños (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, cheese and salt.  Pour into the crust and bake for 30 minutes.

After 30 minutes, arrange the jalapeño slices over the top in a circle, top with cheese and return to oven for 10 minutes.

Cool 5 minutes before serving or cool completely and serve it cold.

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