Low-Carb Bacon Jalapeno Popper Quiche *drool* w/pics

TattooTwinset

6 ounces cream cheese
3 jalapenos diced and de-seeded
1 Jalapeno cut into rings (for top of quiche)
6 slices of bacon cooked crisp and chopped
1/2 cup heavy whipping cream
1/2 cup unsweetened Almond Milk
5 Large Eggs
1 tsp paprika (I prefer smoked paprika)
1/2 cup Shredded Cheddar
15 slices Thin Deli-sliced Black forest ham (or any ham other than honey ham)

1.) Set Oven to Broil
2.) Line edges and bottom of 8"x 8" glass baking dish with ham slices.
3.) Place in oven on top rack and broil until edges are crisp (they may fall inward as they cook, and that is totally okay)
4.) Remove from oven and while still hot spread cream cheese as evenly as possible over the ham.
5.)Spread diced jalapenos evenly on top of the cream cheese.
6.) in a small pot combine the heavy whipping cream and the almond milk and scald it (heat until almost boiling)
7.)while the cream is heating, crack the eggs into a small bowl and mix them up pretty good.
8.) pour hot cream/ilk into the eggs stirring constantly.
9.) Add paprika and bacon. (you can also add salt at this point, but I don't)
10.) Pour egg mix into the dish, covering the ham, cheese and peppers.

Bake for 30 minutes.
1.) remove from oven, arrange jalapeno rings on top of quiche and sprinkle the cheese over it.
2.) return to oven for 15 minutes or until cheese is melty and the top is golden.

Serves 4
I serve this with sour cream spread on top. It reheats well.
Calories: 510
Carbs: 4.6
Fiber: .5
Net Carbs: 4.1