This quiche features traditional ingredients with a kick from the jalapeño pepper. Remember quiche is not just for breakfast, it is great for lunch and dinner too. Round it out with a side salad for a quick and tasty lunch or dinner. If you like this one using the Adams Reserve brand New York Extra Sharp Cheddar Cheese, try my other versions –White Cheddar Cheese and Broccoli Quiche or White Cheddar Cheese and Canadian Bacon Quiche.
1 pre-made pie crust thawed
1/3 cup of finely diced yellow onions
2 tablespoons of vegetable oil
1 Jalapeño pepper seeds and stem removed and finely diced
1 Roma tomato finely diced
1 – 16 oz. package of low sodium bacon
1 cup of half and half
1/2 teaspoon of kosher salt
1 cup of shredded Adams Reserve brand New York Extra Sharp Cheddar Cheese or your favorite cheddar cheese
Place and mold pie crust into a deep pie dish about 2 – 3 inches deep. Don’t precook. If using a deeper pie dish, extra eggs and cream may be needed. In a large skillet over medium high heat cook bacon until crispy, remove and place onto a paper towel to remove any excess grease. In a medium sized skillet heat vegetable oil over medium high heat and add the onions and sauté until translucent. Add jalapeños and sauté for about a minute. Add diced tomato and sauté for another minute. Remove from heat and set aside. Chop or crumble bacon into small pieces and set aside. In a large bowl using a mixer, beat eggs until fluffy. Add half and half, salt and onion, jalapeño and tomato mixture, crumbled bacon and shredded Adams Reserve brand New York Extra Sharp Cheddar Cheese. Using a spoon, mix until evenly combined. Pour into to the pie crust and bake in a preheated oven at 375 degrees for about 30 minutes or when a butter knife is inserted it comes out clean. Allow to cool for about 5 – 10 minutes before serving.