Jalapeño Pie

Inspired by one of the staple ingredients of her native Indian kitchens, Nandita at Saffron Trail is hosting a round-up of recipes featuring chillies this August. While anyone who reads this blog knows that I'm equally inspired by Indian cuisine, I decided to make this remarkably simple and fast jalapeño pie for the round-up, not only because it showcases these hot and juicy chillies so prominently, but also because my jalapeño pepper plants are raging out of control just right now and I need to find ways to use them in quantity!

Two cups of jalapeños might sound overwhelming, but the eggs and extra-old cheddar cheese temper the heat enough that not only will most people be comfortable with it but they'll be coming back for more. I like to serve this pie as part of a light dinner on a hot, sweltering summer day with some fresh bread and a salad with vinaigrette to cut the dairy a bit. Roughly chopped mushrooms and a dash of cayenne can be added if desired.

Jalapeño pie

2 cups jalapeño peppers (about 14-18 peppers), seeded and sliced into rounds
1 cup grated extra-old cheddar cheese
6 large eggs, beaten
1/4 cup grated parmesan cheese

Preheat the oven to 250° and butter the bottom and sides of a 9 x 9 pan. Spread the jalapeños over the bottom of the pan, then spread the grated cheddar cheese evenly over the peppers. Pour the eggs over the cheese.

Bake for 45 minutes. Remove the pan and turn the oven to the broiler. Sprinkle the parmesan cheese over the pie and put under the broiler for a few minutes until the top is golden brown. Let stand a few minutes to cool before serving. Serves 4.