A reader requested the recipe for Jalapeño Quiche so here it is. Of course I make a few changes. I do make it in a pie plate most of the time. I use 1 cup shredded Monterrey Jack cheese and ½ cup of swiss cheese. I put in ½ of the jalapeño peppers and leave the rest for the pepper heads to put on top. I don't measure the onions and probably use between ¼ to ½ cup. I slice the tomatoes very thin or use Roma tomatoes seeded and chopped. I double the recipe but use three pie shells. If you do this then you need to make enough onion and tomato for three quiches. This quiche is usually a Christmas morning tradition but this year since we were all together it shifted to a Thanksgiving morning tradition.
Quiche pastry – enough for a 10” quiche pan or a frozen 9 ½ inch pastry shell
1 ½ cups shredded Monterrey Jack cheese
¼ cup chopped onions
1 tablespoons butter
1 cup cream
1 teaspoon salt
½ teaspoon pepper
¼ cup chopped jalapeno peppers
1 sliced tomato
Place well-greased ring on greased quiche pan. Roll out quiche dough and gently lay into pan. Line dough with foil. Fill foil with pie weights and bake shell at 350 for 15 minutes.
Meanwhile saute onions in butter until golden. Evenly distribute sauteed onions and tomato slices on bottom of shell.
Beat eggs and cream together, stir in salt, pepper and cheese. If you are feeling brave and like “hot” food mix in your jalapenos now. If not, save for a garnish.
Pour mixture into shell, bake at 375 for 30 minutes. Cool for 15 minutes. Gently remove ring and serve warm.