Jalapeño Poppers? Oh Yes!
Put the flavors together in a quiche and you have a smokey, creamy, spicy pie of goodness.
And Easy? Very.
9 inch frozen pie crust
½ cup cream cheese, softened
2 jalapeños, diced
1 jalapeño, sliced into rounds (for top)
3 slices bacon, cooked crisp and chopped
½ cup whipping cream
½ cup half-and-half
5 large eggs
1 teaspoon paprika
½ cup shredded cheddar cheese
1. Preheat oven to 400℉.
2. Thaw the pie crust for 10 minutes, then prick all over the bottom and sides with a fork. Bake for 10 minutes.
Remove the crust and lower the oven temperature to 350℉.
3. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible. Sprinkle the diced jalapeños over the cream cheese.
4. Put the cream and half-and-half into a small saucepan over medium heat for about 5 minutes or until tiny bubbles appear around the edges. Bring just below the boiling point and remove from heat.
5. Beat the eggs together in large bowl. Add the hot cream mixture to the eggs, whisking constantly, to combine. Add the paprika and bacon. Pour into the crust.
6. Bake the quiche for 30 minutes. Remove from oven, arrange the jalapeño slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden, about 15-20 minutes.
7. Cool slightly before serving.
Recipe from Guru To The Outdoors
No Meursault tonight. At least none of the musical kind. The band’s gig in Providence fell through.
I’m gonna play a song that is probably the antithesis of Meursault.
It has a bit of a WTF effect on me.
And here is its video, which is one of the most awesome ever.
All cheered up now.
Check out The Eclectic Method on his Website, where you can buy the music.