Jalapeno Popper Quiche

Ingredients:

Directions:

1. Preheat the oven to 400 degrees F. Place the frozen pie crust on a baking sheet and let sit on the counter while the oven preheats to soften slightly.
2. Use a fork to prick the bottom of the pie crust. Bake for 10 minutes. Remove from the oven and decrease the temperature to 350 degrees F.
3. Add the eggs, half & half, paprika, and cream cheese to a mixing bowl. Whisk together. There will still be chunks of cream cheese and that’s ok.
4. Add the diced jalapeno, Monterey jack cheese and 1/3 cup cheddar cheese. Stir to combine. Season with salt and pepper, to taste, and stir to combine.
5. Add the bacon to the bottom of the pie crust. Pour the egg mixture over the top. The liquid should come right to the top of the pie crust. Sprinkle the remaining 1/3 cup cheddar cheese over the top and arrange the jalapeno rings over the cheese.
6. Bake for 40-45 minutes or until set in the center. Gently shake the quiche after 40 min of baking. If the center jiggles, bake for another 5 minutes. If the center does not jiggle, it should be done.
7. Remove from the oven and let cool for 5-10 minutes before serving. When ready, slice, serve, and enjoy!