Jalapeno Popper Quiche

What you need:

• 1 frozen (thawed) or homemade pie crust
• 4 oz. cream cheese, softened
• 2 jalapenos, diced
• 1 jalapeno, sliced in rounds for the top
• 3 slices bacon, cooked and crumbled --OR-- 1 pkg. real bacon bits
• 1/2 cup heavy cream
• 1/2 cup half-and-half
• 5 large eggs
• 1 tsp. paprika
• Salt and pepper
• 1/2 cup shredded mild cheddar cheese

Directions:

1. Place crust in a greased pie pan and prick with a fork all over the bottom. Bake at 400* for 10 minutes.
2. Meanwhile, heat cream and half-and-half into a small saucepan over medium heat. You don't want it to boil, but you do want it to get very close where small bubbles show up around the edges.
3. Remove from the oven and spread cream cheese on the bottom while it's still hot.
4. Add diced jalapenos on top of the cream cheese.
5. In a bowl, beat together eggs. Add hot cream and half-and-half and whisk to combine. I added mine in little bits to be able to keep the eggs from cooking.
6. Season with paprika, salt, and pepper. Add bacon and stir.
7. Pour into the crust and bake at 350* for 30 minutes.
8. Remove from the oven and top with jalapeno slices and cheese. Bake for an additional 15 to 20 minutes until the cheese has melted and is golden brown (and eggs are set). Let cool slightly before slicing to serve.

Recipe from Real Housemoms