Everyone has those meals that get pushed off the weekly menu because you think they maybe sound good but you’re not too sure about it or it’s a lot of work that you don’t really want to deal with. So week after week, this poor meal that may or may not be delicious just keeps getting dissed (yeah, I said it. Welcome to 1998) for leftovers or nachos or your random easy go-to meal. For us, this quiche was that meal. It was probably on the menu for two months before I actually got the courage to make it.
First of all I had to figure out what time of day it was even appropriate to serve it. At first I thought it would be a good breakfast. Then I thought better of it because it’s a little too intense for me, personally, for breakfast. So we decided on dinner with some chipotle potatoes. We were all ready to make the homemade crust and get this quiche on the road and we did, and then read the directions a little further and realized that the crust had to be chilled for an hour. Oops. It was already 5:oo pm so we knew we didn’t have time to make it for that night.
The next night, though, that quiche was ours. In all it’s spicy, creamy glory, with it’s flaky crust. We were all over that quiche for the next few days. I swear to you, I ate that quiche for 3 nights straight. No lie. It was that good. If you don’t like spicy, don’t make it. But really, if you don’t like spicy, what are you doing here at Kids in the Sink? You’re in the wrong place. We forgive you though and we still love you.
Jalapeno Popper Quiche
1 9 inch pre-baked pie crust (we used this one but you could use store bought)
1/2 cup cream cheese at room temperature
2 jalapenos, diced
1/2 cup milk (we used whole for extra creaminess)
1/2 cup cream
5 large eggs, lightly beaten
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 jalapeno, sliced
1/2 cup shredded cheddar cheese, or more to taste
- Preheat oven to 350°.
- Spread softened cream cheese over the bottom of the pie crust and then sprinkle diced jalapenos over the cream cheese.
- In a saucepan, heat cream and milk over medium heat for about 5 minutes, never letting it come to a boil. Remove from heat and pour into a large bowl. Let cook slightly.
- Add lightly beaten eggs to cream mixture slowly, whisking constantly.
- Add paprika and salt.
- Pour the mixture into the pie crust and bake for 30 minutes.
- Remove from oven and sprinkle on cheese and then arrange sliced jalapenos on top of cheese.
- Bake for another 15 minutes or until the cheese is melted and beginning to turn golden brown. The quiche will be set and no longer jiggly when it’s done. Allow to cool for 5-10 minutes before cutting and serving. Serve warm.
Source: Closet Cooking