This
delicious Jalapeno Cheese Quiche recipe and photos were shared with me by Karen Calanchini, Food
Stylist and Photographer, of
Redding, CA.
Karen says, "The
combination of fresh and pickled jalapeņos, with the crispy, flaky crust
was a savory treat. Feel free to play with the fresh herbs, using
parsley, sweet basil or even tarragon."
Jalapeno Cheese Quiche
Recipe Type:
Pie Pastry,
Eggs,
Chile Pepper,
Cheese,
Cream
Cuisine: Southwest
Yields: 4 to 6 servings
Prep time: 15 min
Cook time: 40 min
Ingredients:
1 (9-inch) pie shell, pre-baked
1/2 cup cream cheese, room temperature
2 tablespoons red
onion, finely diced
2 small jalapeņos
chile peppers, seeded and ribs removed, finely diced
1/2 cup half and half
cream
1/2 cup milk
5 large
eggs
1/2 teaspoon smoked paprika
1/8 teaspoon salt
1 tablespoon fresh, snipped chives
Slices of jarred pickled (tamed) Jalapeņo chile pepper slices
1/2 cup grated Monterey Jack Cheese
Preparation:
Preheat oven to 350 degrees F.
Spread the cream cheese over the bottom of the prepared pie crust and
evenly distribute the diced onion and jalapeņos chile peppers over the top.
Pour the half and half cream and milk into a bowl. Add the eggs, paprika, and
salt; whisk until thoroughly mixed. Stir in the chives.
Pour into the pie crust.
Bake approximately 30 minutes or until a
toothpick inserted in the center comes out clean when removed.
Note: I used aluminum foil
wrap to protect the edges of the pie crust so they would not become
overly brown. This is to your preference and optional.
After 30 minutes, remove from oven and arrange the sliced pickled jalapeņo slices on top.
Sprinkle the grated cheese over the top. Return to oven and bake another
10 to 15 minutes or so until the cheese
has melted and is a golden brown. Remove from oven and serve.
Makes 4 to 6 servings.
