Bacon Jalapeno Popper Quiche


It is absolutely no surprise that Aubrey and I love bacon, jalapenos, and cheese and I am sure we could eat them every single day, in one form or another. Bacon Jalapeno Popper Quiche is an incredible recipe combining these amazing ingredients. This past weekend, we got together at Aubrey’s house for brunch and games to celebrate her early birthday and ate a lot of yummy food as we clinked glasses full of champagne.  I wanted to make something that I knew Aubrey would love, so I was really excited to find a recipe for Bacon Jalapeno Popper Quiche at I loved this new way of putting together some favorite ingredients.  Bacon Jalapeno Popper Quiche was a big hit and we thoroughly enjoyed every bite!  It was delicious with a little bit of light sour cream.  I am thinking that we need a monthly brunch and game day so I can make this yummy Bacon Jalapeno Popper Quiche and have others to share it with, so I don’t eat the whole thing by myself.


4.7 from 15 reviews
Bacon Jalapeno Popper Quiche
Bacon Jalapeno Popper Quiche is an amazing recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese, for a perfect brunch!
Recipe type: brunch or breakfast
  • 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 coarsely 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
  1. Preheat oven to 400 degrees F
  2. Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
  3. Bake it for 10 minutes
  4. Remove the crust and lower the oven temperature to 350 degrees
  5. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
  6. Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
  7. 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
  8. Beat the eggs together in a bowl
  9. Add the hot cream mixture to the eggs, whisking constantly to combine
  10. Add the paprika, salt and bacon
  11. Pour into the crust and bake for 30 minutes
  12. 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)
  13. Cool slightly before serving
  14. Optional-serve with light sour cream


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  1. Becca says

    We loved this recipe. My husband is a vegetarian so I subbed veggie sausage crumbs for bacon. Served it with sour cream, and hot sauce for my hubby (yep, he likes it extra hot). Next time I will probably use a little less cream cheese, maybe 5-6 oz instead of the full 8oz, only because it was a little much for our taste. Delicious! Will be on our regular rotation!

  2. Sherrie says

    I tried this, this past weekend. First, I’ve been eating hot stuff since I was a baby. But even for me this was too much Jalapenos! I would cut back a little. All I was doing was drinking something to soothe the burn! I couldn’t really taste the bacon. And I feel it just needs a little something else for flavor. Not much flavor to it. I like it, but would mix it up a bit next time!

    • says

      How many jalapenos did you use? Did you deseed them first? Stacey actually made this for me and it didn’t have really any spice because the seeds had been removed. Also, the darker the jalapeno the hotter they are. Did you use really dark peppers?

  3. Derek says

    Made two of these this morning for a work christmas party, it was great! Everybody asked me for the recipe they loved it! I made it exactly as written and it came out perfect, thanks for the tip on the 20 min instead of 15 at the end. If it’s too hot then make sure to de-seed before you chop the jalapones up. Made one with seeds and one without and the with seeds was much hotter! Thanks for the recipe!

  4. says

    Oh my gosh…my husband found this and we are making it this week for dinner. We actually will get 2 Quiche dinners out of it because of what it yields per purchase of all the ingredients. My husband is learning how to cook more ( he’s 62 ) but never to late to learn right? So we will do this together and will be back with how it all turned out!!

  5. Lynn says

    I made this quiche for breakfast this morning and it was awesome! I didn’t have a pie crust so I just sprayed the pie plate with cooking spay and poured the egg mixture into the pie plate. I cut the cream cheese into cubes and placed them evenly throughout the egg mixture along with the jalapenos and bacon. Baked @ 350 for 30 minutes, added the cheese on top and baked for another 5 minutes and it was done. Delicious, will be making it again!! :)

  6. says

    Just made this tonight. It turned out great, I seeded the Jalapeno to keep the heat down, and the heat was fine. I agree with an earlier poster that the cream cheese seems like a little to much, but I think next time I will flavor the cream cheese (don’t know what, yet) or use a little less…This is a great recipe, thanks for sharing! Will definitely make again, soon!!

  7. says

    I noticed that one post mentions using 8 oz. of cream cheese, yet the recipe calls for 1/2 cup. A few posts mention that they would cut back on the cream cheese. I am wondering if they used the entire 8 oz. package, or just 1/2 cup??

  8. says

    This looks and sounds ‘yummy’, but what is ‘half and half’?
    Please have saved to ziplist, but have not heard of ‘half and half’?
    I am in my 50’s.. cooked heaps followed many recipes, was there meant
    to be an ingredient name after the ‘half and half’?

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