Bacon Jalapeño Popper Quiche. Awesome Song And Video From The Eclectic Method.

Bacon? Yes.

Jalapeño Poppers? Oh Yes!

Put the flavors together in a quiche and you have a smokey, creamy, spicy pie of goodness.

And Easy? Very.

Bacon Jalapeño Popper Quiche

Ingredients:

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

Directions:

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.

Serves 6

Recipe from Guru To The Outdoors