Let me first say… I am not a food blogger. Do I like to cook? Yes. Do I LOVE to bake? YES!  It’s something I find peace in and I love more than anything when someone actually enjoys what I cook or bake.  Well, a couple posts back I mentioned how I was starting a garden this year in honor of my grandpa.  I was to grow along side him and see how successful I was. Let’s just say – that thing is out of control.  All did pretty well so far… except the artichokes. I haven’t fully given up hope, but, I think it’s safe to say he beat me on our little race (more on that later)  So, here I am with a refrigerator FULL of tomatoes, cucumbers, jalapeños, carrots, banana peppers and collards. What am I supposed to do with all of this?!  Well, naturally – I turned to Pinterest.   The thing I have most of is Jalapeños.  After searching a bit, I came across what looked like a yummy recipe… Jalapeño Popper Quiche!  It all sounded good and I went on a limb and made a triple batch – hoping my family would like it.  I am so not claiming this as my own recipe – because it most certainly is not.  Full credit is on this link here. I will definitely be making this again (thank god for a freezer!)

Ingredients
9 inch frozen pie crust (deep dish)
½ cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsely chopped
½ cup whipping cream
½ cup half-and-half
5 large eggs
1 teaspoon paprika
pinch of salt
½ cup shredded cheddar cheese
optional-light sour cream
 
Instructions
*Preheat oven to 400 degrees F
*Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
*Bake it for 10 minutes
*Remove the crust and lower the oven temperature to 350 degrees
*While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
*Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
*Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
*Beat the eggs together in a bowl
*Add the hot cream mixture to the eggs, whisking constantly to combine
*Add the paprika, salt and bacon
*Pour into the crust and bake for 30 minutes
*Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
*Cool slightly before serving
*Optional-serve with light sour cream