This idea came from a sausage that we found in Costco one day. Grilled these puppies up, and they were good. Went back to get some more and there were no more. Haven’t found them since. You could also substitute ground beef or pork in place of the bacon.
Ingredients:
- 12 slices of quality naturally cured bacon
- 1/2 cup Kraken Black Spiced Rum
- 1/4 cup brown sugar
- 1 cup chopped jalapeño, about 4 peppers
- 1 cup blueberries
- 1/4 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon Dijon mustard
- 2 tablespoon lemon juice
- 1 cup shredded cojito or habanero cheddar jack
- 2 pie crusts of your choice but best with a pastry crust
Filling:
Chop bacon into small 1/2″ x 1/2″ pieces and cook in pan till done. When cooked, remove from pan and let dry on paper towel. When dried pack it away for final assembly. Reserve the about 1/2 cup of the drippings to mix with the sauce.
Cook jalapeños with bacon drippings using a sauce pan over medium-high heat, stirring frequently, until everything is soft, about 2 minutes. Add in olive oil, Kraken, brown sugar, mustard, blueberries and vinegar, and lower heat to simmer for about 3 minutes. Put mixture in blender or food processor to puree. Or skip this step if you like it chunky. Return to pan, add lemon juice and simmer for another couple of minutes. Remove from heat and transfer to a container. Refrigerate till final assembly.
Final Assembly and Cooking:
Preheat oven to 375. Mix standard quiche base and add in blueberry jalapeño sauce. Beat until fully mixed and fluffed. Place bacon chunks into pie pans with your choice of crust. Pour in quiche mixture and cover with 1/2 cup of shredded cheese on each pie. Bake for 45 minutes or till golden brown. Remove and pack it up for the rink, or serve it.