Bacon Jalapeno Popper Quiche Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

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.