How to Make Jalapeño Popper Quiche | Hilah Cooking

By Hilah Cooking · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F and thaw the pie crust for 10 minutes.
2. Prick the crust all over with a fork and bake for 10 minutes.
3. Remove the crust and lower the oven to 350°F.
4. While the crust is hot, spread the cream cheese evenly over the bottom, then sprinkle with the diced jalapeños (save the rounds for garnish).
5. Heat the cream and half-and-half in a small pot over medium heat for about 5 minutes, until tiny bubbles form around the edges, just below boiling.
6. Beat the eggs in a bowl, then add the hot cream mixture and combine well.
7. Add the nutmeg, paprika and salt.
8. Pour the mixture into the crust and bake for 30 minutes.
9. Arrange the jalapeño rounds in a circle over the top and bake for 10 more minutes.
10. Sprinkle with the cheddar-jack and bake for another 5 minutes.
11. Let cool for 30–45 minutes before serving, or chill fully and serve cold.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

EggCheeseCreamCream cheeseHalf & halfPie crust