Jalapeno Popper Quiche
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
INGREDIENTS
9 inch pie crust 1 package
(8oz.) cream cheese, room temperature
3 jalapenos, divided
½ cup heavy cream
½ cup milk (I used 2%)
6 large eggs
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
1 cup shredded cheddar cheese
½ cup heavy whipping cream
1 jalapeno, chopped
1 tablespoon powdered sugar
INSTRUCTIONS
Add the chopped jalapeno to ½ cup of heavy cream and let it sit and steep in the refrigerator. Preheat oven to 350 degrees. Add the pie crust to a pie plate. Pinch pieces of cream cheese into the bottom of the pie plate. Add ½ cup of cheddar cheese. Add two jalapenos diced (de-veined and de-seeded). Add the heavy cream and milk to a small saucepan. Heat to below boiling and let simmer for 5 minutes (you don’t want it to boil, but small bubbles around the rim are fine).
Let cool for 15 minutes With a whisk combine the eggs, heavy cream, milk, paprika, cayenne and salt. Add to the crust and bake for 30 minutes. Slice the last jalapeno into rings and add to the top of the pie. Cover with last half cup of cheese. Bake for an additional ten minutes. While the pie is baking for the last ten minutes strain the heavy cream and add to a bowl. Using a hand mixer beat the heavy cream until it starts to turn into whipped cream. Add tablespoon of powdered sugar and keep beating until it forms peaks.
From dinnerthendessert.com