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Wicked Jalapeño Popper Quiche
Is this what you’ve been waiting for? #NationalQuicheLorraineDay got wicked.
1 (9 inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 jalapeños, diced (seed them is you prefer less heat)
1/2 cup milk
1/2 cup cream
5 large eggs, lightly beaten
1/2 tsp smoked paprika
1/8 tsp salt
Wicked Jalapeño Relish
1 jalapeño, sliced
1/2 cup cheddar cheese, grated
Spread the cream cheese over the bottom of the pie crust, spread
Wicked Jalapeño Relish,
and sprinkle on the diced jalapeños and
Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour it into a large bowl.
Pour the eggs into the heated cream while stirring constantly.
Mix in the paprika and salt.
Pour the mixture into the pie plate and bake in a preheated 350F/180C oven for 30 minutes.
Remove from oven, arrange the jalapeño slices on top, spread, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15 minutes.
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