Hey. Guess where I got to go? Guess where I got to go and sit on a private verandah? Guess where I got to go and hijack a kitchen and steal a top-secret recipe?
San Antonio, baby!
The coolest of all the cool bed and breakfast owners on the planet invited me to their swank joint in San Antonio, Texas. Craig and Alison are the (pretty new) owners of King William Manor which is a really rad place if you like bed and breakfasts and will make you change your mind if you think bed and breakfasts are stuffy.
For starters, the house is like 120 years old and has most of the original thingamabobs like scrolled metal hinges on the doors and fanciful wood finials and giant windows that you can walk through and stuff. But do not fear, it’s also been fitted with actual air conditioning and running water! Then what else is super beautiful are the three blown-glass chandeliers throughout the house, which were made by Craig himself. The blue and green sea-anemone-flower one over the reception area is my favorite. But, the crazy thousand-tentacled-octopus one over the main room is totally insane, too! Plus Craig and Alison are really welcoming and friendly and greeted us with a drink. Exactly what we needed after driving for two hours! How thoughtful! Another plus… you guys, pay attention; this is important. PLUS, there is a swimming pool. ‘Nuff said.
Craig does the cooking (totally progressive!). He shared this totally fucking awesome jalapeno-cream cheese quiche recipe with me. And here I am sharing it with you.
King William Manor’s Jalapeño Quiche RecipePrint
- 9″ pie crust, homemade or storebought
- 1/2 cup cream cheese
- 2 jalapeños, diced, and 1 sliced into 6 rounds
- 1/2 cup cream
- 1/2 cup half-and-half
- 4 large eggs (or 5 small)
- 1/8 teaspoon nutmeg
- 1/8 teaspoon paprika
- 1/8 teaspoon salt
- 1/2 cup grated cheddar-jack
- Turn your oven to 400 degrees F.
- Thaw the pie crust for 10 minutes.
- 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 reduce the oven temperature to 350 degrees.
- While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
- Sprinkle that with the diced jalapeños (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. This is called “scalding” – where you bring it to just under the boiling point.
- Beat the eggs together in a bowl.
- Add the hot cream mixture to the eggs and combine well.
- Add all the spices and salt.
- Pour into the crust and bake for 30 minutes.
- After 30 minutes, arrange the jalapeño slices over the top in a circle and return to oven for 10 minutes.
- Sprinkle with cheese and bake another 5 minutes.
- Cool 30-45 minutes before serving or cool completely and serve it cold.