Cheddar Jalapeño Quiche

This is an amazing cheddar jalapeno quiche I made in when I was studying abroad in Australia. 

INGREDIENTS

• 9″ pie crust, homemade or storebought
• 1/2 cup cream cheese
• 2 jalapeños, diced, and 1 sliced into 6 rounds
• 1/2 cup cream
• 1/2 cup half-and-half
• 4 large eggs (or 5 small)
• 1/8 teaspoon nutmeg
• 1/8 teaspoon paprika
• 1/8 teaspoon salt
• 1/2 cup grated cheddar-jack

DIRECTIONS

1. Turn your oven to 400 degrees F.
2. Thaw the pie crust for 10 minutes.
3. Prick the crust all over the bottom and sides with a fork to make tiny holes.
4. Bake it for 10 minutes.
5. Remove the crust and reduce the oven temperature to 350 degrees.
6. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
7. Sprinkle that with the diced jalapeños (the rounds are for garnish later on).
8. 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. This is called “scalding” – where you bring it to just under the boiling point.
9. Beat the eggs together in a bowl.
10. Add the hot cream mixture to the eggs and combine well.
11. Add all the spices and salt.
12. Pour into the crust and bake for 30 minutes.
13. After 30 minutes, arrange the jalapeño slices over the top in a circle and return to oven for 10 minutes.
14. Sprinkle with cheese and bake another 5 minutes.
15. Cool 30-45 minutes before serving or cool completely and serve it cold.
    
    
    I found this recipe here.