Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1 teaspoon ground cumin
• 7 oz can of La La Costeña sliced jalapeños
• 4 oz of cream cheese, cold
• 3/4 teaspoon salt
• 8 eggs, room temperature

Method

1. Fry onions in olive oil until translucent. Add cumin. Cook for one minute. Remove mixture from heat and allow to cool to room temperature. Once they are cool, proceed to next step.
2. Beat eggs together. Cut cream cheese into chunks, say roughly 1/2" cubes. Mix all ingredients. Pour into buttered 8"x8" baking dish. Place into oven preheated to 300°. Cook for 45 minutes. Top of quiche should be barely browned. Remove. Let sit for 15 minutes. Serve.

This version of the recipe cooked perfectly at 45 minutes, most likely because there were significantly fewer additions.

This turned out edible. It's a much flatter quiche than other ones I've made recently. It's not nearly as spicy as I expected, despite using a 7oz can of pickled jalapenos. Additionally, I'm not entirely fond of the texture of the egg on the edges, just as I dislike the brown net on poorly fried eggs.

Next time around I'd probably add a package of spinach.