Jalapeno Pie

I was so excited to find this recipe again. While rummaging through several old folders I found this appetizer that my dear dear friend Doris Mauldin gave me at least 30 years ago. This was one of her favorite appetizers to make for cocktail parties. If they have cocktail parties in heaven Doris is making this, I promise.

Jalapeno Pie is quick and easy and does not have to be served hot, just as yummy at room temperature.

Jalapeno Pie
approx. 8 servings

3 large eggs
1/4 teaspoon crushed red pepper flakes
1/3 cup whole milk
8 ounces extra sharp cheddar cheese, grated
2 large fresh jalapeno peppers. Stems and seeds removed

Preheat oven to 450 degrees F.

Liberally grease a 9-inch pie pan with vegetable oil or spray.

Whisk eggs ; add red pepper and milk, whisk vigorously for 30 seconds. Spread cheese and jalapeno peppers evenly in bottom of pie plate; add egg mixture. Bake 15 minutes.

Pie is done when puffy and a toothpick inserted in center comes out clean. Let pie cool before slicing into portions Serve each slice with a dollop of sour cream, if desired.