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Jalapeno Corn Quiche


1 unbaked 9" pie crust
3 slices bacon
1/2 c. chopped onion
1 (17 oz.) can cream corn
1-2 jalapeno peppers, seeded & finely chopped
2 eggs, beaten
1/4 c. half and half
1/8 tsp. pepper
1/4 tsp. salt
1/2 c. (2 oz.) shredded cheddar cheese
1 tbsp. flour


Line a 9" quiche dish with pastry; trim excess. Prick bottom and sides with fork. Bake 5 minutes. Let cool on rack. Crumble crisp bacon. Reserve 1 tablespoon drippings. Saute onion in bacon drippings until tender; drain well; pour into pastry shell. Sprinkle with bacon. Bake at 375 degrees for 45 minutes. Garnish with jalapeno slices.