• 1 unbaked pie crust (or 1.5 cups of cooked rice)
• 1 ¾ cups half-and-half
• 1 cup shredded cheese of choice
• 1 tablespoon jalapeno cream cheese
• pinch of salt
• dash of cayenne
• ¼ teaspoon paprika
• 3 eggs
• 1 small bell pepper, thinly sliced
• 1 small red onion, thinly sliced
• Additional topping options: mushrooms, sun-dried tomatoes, fresh spinach, broccoli, salmon, etc.

Preheat oven to 325 F. Have ready an unbaked 8” deep pie crust (alternatively, press rice into pie tin to form a crust.) Heat 1 ¾ cups half and half just until it starts to simmer. Reduce heat and add 1 cup shredded cheese of choice. Add a hefty tablespoon of jalapeno cream cheese. Stir until melted. Add salt, cayenne, and paprika. Remove from heat and vigorously stir in 3 eggs, one at a time. Pour into crust. Top the quiche with the thinly sliced bell peppers and red onion. Bake until firm, about 45 minutes.