Bacon and Green Chile Quiche

I've made lots of quiches in my time at the deli I worked at for over a decade. Those were some very tasty quiches, but they weren't technically made from scratch. We used frozen pie crusts (much easier if you are making 12+ quiches a day) and premade quiche mix from the dairy isle.  I was never willing to purchase quiche mix and wasn't sure what all went in to the egg mixture so I never made them at home.
Then, I saw this recipe for a bacon jalapeno popper quiche.  I like (love) bacon, like (love) jalapeno poppers and like quiche.  How could this possibly not be good?  I read the recipe and decided that I wanted a uniform egg mix and not layers as written.  I also added more eggs and green chiles because green chiles make anything better.  (Interesting fact- chili is the amazing meat and pepper stew that my home state is famous for and chile is the pepper that goes in the stew. I= stew, e= pepper.  I always confuse the spellings of the two.)

Consider this to be a basic quiche recipe.  Try it with ham, roasted peppers, and swiss, or chicken, broccoli, and goat cheese. I would have added goat cheese to this quiche but I'm the only person in my house who will eat it. Do with it as you please and get creative.


Ingredients

1 pie crust (thaw if frozen)
8 eggs
1/2 c heavy cream
2 oz cream cheese, softened
6 slices bacon, cooked crisp and crumbled
1 small can diced green chiles
1 jalapeno, diced
1 c cheddar
salt to taste


Directions

1. Preheat oven to 350.

2. Place the pie crust in a pie dish if it isn't already in one. Poke the bottom and sides with a fork.

3. Mix together the eggs, heavy cream, cream cheese, and salt.  Blend until smooth and no more chunks of cream cheese are present.

4. Stir in bacon and green chiles.  Pour mixture into pie crust.

5 Set pie pan on a lined cookie sheet and bake for 30 minutes. Top the quiche with the cheese and jalapeno, then bake another 15-20 minutes until the cheese is melted and browned.