After a slew of weekends at the Austin City Limits Music Festival, I’m happy to report I am back and I am ready to eat. While the music was fun, the Saturdays eating some tasty crazy concoction while watching college football were well missed. So what kind of delectable dish do I have in store? Some Hatch Bacon Popper and Ham Quiche! No, not two dishes, but one tasty dish! Let’s get started.
So we took this from Real House Moms and modified it to add some ham and replace the Jalapeno with some Hatch and Habenero, because I like it spicy. Also, we made our own crust but I’m not gonna list it here. Check out some other feedings on how to make it. Here’s the deets:
- 9 inch frozen pie crust
- ½ cup cream cheese, room temperature
- 2 hatch peppers, diced (deseed for less heat)
- 4 habeneros, sliced into rounds (for top) (I mostly deseeded these as well)
- 4 slices jalapeno bacon, cooked crisp and coarsely chopped
- 4 slices of breakfast ham
- ½ cup whipping cream
- ½ cup half-and-half
- 5 large eggs
- 1 teaspoon paprika
- ½ cup shredded cheddar cheese
- optional-light sour cream
- Preheat oven to 400 degrees F
- Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
- Bake it for 10 minutes
- Remove the crust and lower the oven temperature to 350 degrees
- While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
- Sprinkle the diced hatch peppers over the cream cheese (the rounds are for garnish later on)
- 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. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
- Beat the eggs together in a bowl
- Add the hot cream mixture to the eggs, whisking constantly to combine
- Add the paprika, salt and bacon
- Pour into the crust and bake for 30 minutes
- Remove from oven, arrange the habanero slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
- Cool slightly before serving
- Optional-serve with light sour cream
We keep making things great at KCGGD HQ. We also choose great beers to drink with it. This time around I wanted to celebrate the Kansas City Royals going to the World Series and pair up this quiche at the same time. Of course I went with the Boulevard Saison Brett. Yeah it’s named after George Brett. It’s also a wonderful combo with this spicy and full flavored quiche. The cream cheese sneaks up on you too and makes it that much more rich and filling.
Let’s talk some football. I caught the end of the massive upset that West Virginia laid out on Baylor. I did not, however, catch the couch burning in Morgantown. The only other game I kinda watched was the Florida State and Notre Dame game. I got back from a BBQ shin dig and promptly passed out. BUT I did wake in time for the end of the game. What a heartbreak for the Fighting Irish but they might be back in the playoff later in the year.
The game of the day was the first game of the morning that saw Kansas State head to Norman and take on Oklahoma. It was a creepy Twilight Zone game where the Auburn game from earlier this year was replayed with Oklahoma making all of the mistakes. Hey I’ll take the late game mistakes from the other team and a winning streak in Norman.
It was a great time getting back into the groove last week. The quiche is going in our rogue’s gallery of great eats. The Saison Brett is both a tribute to the Royals and good beer. The football was stellar when I was around and the Wildcats tack on another win. All in all another perfect week of college football.