Jalapeno Popper Quiche - cooking recipe

Ingredients

9 inches frozen pie crusts
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into 6 rounds (for top)
2 slices bacon, cooked crisp and coarsley chopped (optional)
1/2 cup cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup grated cheddar cheese or 1/2 cup mexican-style cheese

Preparation

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.