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Bacon Jalapeno Popper Quiche


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  • 9 inch frozen pie crust
  • 1/2 cup cream cheese, room temperature
  • 2 jalapenos, diced (deseed for less heat)
  • 1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
  • 3 slices bacon, cooked crisp and coarsley chopped
  • 1/2 cup whipping cream
  • 1/2 cup half-and-half
  • 5 large eggs
  • 1 teaspoon paprika
  • salt
  • 1/2 cup shredded cheddar cheese
  • optional-light sour cream



Step 1

Preheat oven to 400 degrees F
Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
Bake it for 10 minutes
Remove the crust and lower the oven temperature to 350 degrees
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
Beat the eggs together in a bowl
Add the hot cream mixture to the eggs, whisking constantly to combine
Add the paprika, salt and bacon
Pour into the crust and bake for 30 minutes
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
Cool slightly before serving
Optional-serve with light sour cream


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