JALAPENO POPPER QUICHE
Make and share this Jalapeno Popper Quiche recipe from Food.com.
Provided by gailanng
Categories Breakfast
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Prehat 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 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 over the cream cheese 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. 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 and bake until the cheese has melted and turned golden brown, about 12 - 15 minutes.
- Cool slightly before serving.
Nutrition Facts : Calories 382.9, Fat 29.8, SaturatedFat 14.7, Cholesterol 215.7, Sodium 313.1, Carbohydrate 17.3, Fiber 1.1, Sugar 1.2, Protein 11.7
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