3Jalapeños, diced, and 1 sliced into 6 diagonal rounds
6largeEggs, room temperature
7slicesCrisp Baconchopped and divided by 2
Kosher saltto own taste
Fresh Ground Pepper
8ouncesColby Jack cheesereserve 1/4 of cheese
Homemade Butter Pie Crust
1 ¼cupsAll-Purpose Flour+ extra to roll out
½cupUnsalted butterdiced and chilled
3tablespoonsIce cold water
Preheat the oven to 425 degrees F°
Combine all-purpose flour, salt, and ground pepper in a food processor. Pulse to mix 1-2 times. Or you can whisk in a bowl that comfortably holds the listed ingredients if you do not have a food processor on hand to use.
Add the cold diced butter and pulse about 4x or until it resembles coarse crumbs. Add 3 tablespoons of ice water and pulse, a few times or pulse until the dough forms a ball. If you find your pie dough mixture is a little dry you can add another tablespoon of water. If needed you can cut the butter by using a pastry cutter. Work in one tablespoon of butter at a time.
Press the homemade dough ball onto a floured surface turn in flour and then roll to a 1/4″ of an inch thickness. Be sure to turn and rotate the dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate.1 pie crust recipe fits comfortably in a 9″ pie plate.
Place pie crust in 9 inches, deep pie pan. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it 8 minutes in the 425-degree oven for 8 minutes uncovered. Once done remove the crust from the oven.
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible. Sprinkle that with the diced jalapeños, reserve sliced jalapeno for later.
Place half-and-half into a small pot and put it over medium heat about 5 minutes, or until tiny bubbles appear around the edges. (Be sure not to boil, just cook till slight bubbles form around the edges)
Beat the eggs together in a bowl. Temper the hot cream mixture in the eggs (By tempering you will slowly add to egg mixture a little at a time as not to begin cooking eggs) add 1/2 of crisp bacon and combine ingredients well.
Add nutmeg, smoked paprika, kosher salt, and fresh ground pepper whisk slightly to incorporate ingredients and spices. Pour the Quiché mixture into crust, cover with tinfoil lightly and bake for 27-30 minutes at 425 degrees
After 27 to 30 minutes, arrange the jalapeño slices and crisp bacon over the top, add remainder of Colby Jack and return to oven for 5-7 minutes uncovered.