Jalapeno Popper Quiche Recipes

Steps:

• In a large bowl, combine the bread crumbs, cheddar cheese, eggs, ½ teaspoon of salt, and ½ teaspoon of pepper, and mix well.
• Grease a 24-cup mini muffin tin with nonstick spray and fill each cup with a heaping tablespoon of the bread crumb mixture. Press into the pan firmly to form wells. Set aside.
• In another large bowl, combine the cream cheese, bacon, diced jalapeños, the remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper.
• Preheat oven to 375°F (190°C).
• Fill the bread crumb wells with a 2 tablespoons of the cream cheese mixture. Top each cup with a bit of shredded cheddar and a jalapeño slice.
• Bake for 10 minutes, or until the cups are golden brown.
• Enjoy!

Steps:

• Prehat oven to 400 degrees F.
• Thaw the frozen crust for 10 minutes. 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 reduce the oven temperature to 350 degrees.
• While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
• Sprinkle over the cream cheese the diced jalapenos (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 12 - 15 minutes.
• Cool slightly before serving.