Bacon Jalapeno Popper Quiche

Step 1

Preheat the oven to 400 degrees F.

Step 2

Place the bacon strips on a wire rack over a baking sheet. Put into the hot oven for 15-20 minutes until crispy.

Step 3

While the bacon cooks, thaw the frozen crust for 10 minutes on the counter, then prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes. (right alongside the bacon)

Step 4

Remove the pie crust and bacon from the oven. Lower the oven temperature to 350 degrees F. Transfer the bacon to a cutting board and roughly chop it.

Step 5

While the crust is still hot, spread the cream cheese all over the bottom as evenly as possible. Then sprinkle the diced jalapenos all over the cream cheese. Set aside.

Step 6

Put the heavy cream and half-and-half into a small pot over medium heat. Cook for about 5 minutes or until tiny bubbles appear around the edges. You want to scald the cream until it's very hot, but not boiling.

Step 7

Beat the eggs together in a mixing bowl. SLOWLY add the hot cream mixture to the eggs, whisking constantly to combine. (If you add the hot cream too fast the eggs will cook and scramble.)

Step 8

Add the paprika, salt, and bacon to the eggs and stir to combine. Pour the egg mixture into the pie crust over the cream cheese.

Step 9

Bake the quiche for 30 minutes.

Step 10

Remove the pie plate from the oven and arrange the jalapeno slices on top. Then sprinkle with shredded cheese and bake for another 15-20 minutes until the cheese is melted and golden.

Step 11

Remove from the oven and cool for 5-10 minutes before cutting into 6 slices. Serve warm or at room temperature with a dollop of sour cream on top, if you like.