So, this isn’t really a pie. Not sure why they called it that.
We grow jalapeno peppers in our garden and there is no way we can eat them all! I spend a lot of time making pickled peppers. They aren’t just for Peter Piper! Throughout the year we use the pickled peppers in a lot of recipes or as toppings for burgers or brats.
This is an interesting use for the peppers. It has a consistency of a thick quiche.
Once you pour the eggs in, the ingredients mix together. Once baked they are all melded together.
It is spicy and cheesy and eggy. My husband loved it. My daughter thought it was weird.
I served it as a side dish, but it would work well as a bite sized appetizer.
JALAPENO PIE
1/3 Cup Jalapeno Peppers, Chopped into Rings
12 Ounces Sharp Cheddar, Shredded
6 Eggs, Slightly Beaten
Grease bottom and sides of a 10 inch baking dish. Sprinkle peppers evenly over the bottom of the dish. Cover the peppers with the cheese, then the eggs. Make sure the eggs are evenly distributed over the cheese. Bake uncovered in a 350 degree oven for 30 minutes. Remove from oven and let stand for 5 minutes before cutting into squares. Serve warm.
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