Bacon Jalapeno Popper Quiche is cheesy and creamy with the perfect kick of jalapeno to spice up your brunch or next game day get-together!
This easy-to-make Bacon Jalapeno Popper Quiche combines all the amazing flavors of jalapeno poppers into a classy easy meal to start your day. Whether you make it for breakfast, brunch, or game day this super cheesy quiche is always a hit!
WHAT’S IN A QUICHE?
Quiches are great because they’re so easy to customize and you can experiment with so many yummy ingredients! With that being said, this Bacon Jalapeno Popper Quiche is hands down the best quiche recipe I have ever come across!
Speaking of customizing your quiche, Bacon Sausage and Cheddar Quiche and Spinach Mushroom and Feta Crustless Quiche are other great quiche options!
OTHER RECIPES TO SERVE WITH BACON JALAPENO POPPER QUICHE
- Lemon Glazed Blueberry Scones – Round out your breakfast or brunch with these perfect scones!
- Fruit Salad – Consider serving this phenomenal fruit salad recipe for a balanced breakfast table.
- Black Cherry Mimosa – No brunch in complete without the perfect mimosa!
INGREDIENTS
Pie Crust: You will need 1 frozen pie crust. Deep dish crust works best for this recipe.
Dairy: You’ll need room temperature cream cheese, heavy whipping cream, half and half, and optional sour cream to top off your quiche if desired.
Fillings: For this quiche recipe you will need large eggs, diced jalapenos, crispy chopped bacon, and shredded cheddar cheese.
Seasoning: Season the Bacon Jalapeno Popper Quiche mixture with paprika and salt.
HOW TO MAKE BACON JALAPENO POPPER QUICHE
STEP ONE: First, bake the frozen pie crust. Start by poking holes in the bottom of the crust and bake it in the oven at 400 degrees F for 10 minutes. Once the crust is baked, remove it from the oven and adjust the temperature down to 350 degrees F.
STEP TWO: While the crust is still hot, spread the cream cheese evenly over the bottom. Next, sprinkle the diced jalapenos over the cream cheese layer.
STEP THREE: Pour the heavy cream and half-and-half into a small pot and heat it over medium heat for 5 minutes (or until tiny bubbles start to form around the edges). Heat until scalding, but never letting it reach the boiling point.
STEP FOUR: In a mixing bowl, beat the eggs together and then SLOWLY pour the hot cream mixture into the eggs, whisking constantly to combine. Finally, add the paprika, salt, and bacon to the egg mixture. Pour the egg mixture into the prepared crust and bake it for 30 minutes.
STEP FIVE: Remove the Bacon Jalapeno Popper Quiche from the oven, arrange the sliced jalapenos on the top, and sprinkle it with the cheddar cheese. Place it back into the oven for about 12-15 minutes and bake it until the cheese is melted and turns a nice golden brown. Allow the quiche to cool a bit before serving. Top with a dollop of sour cream if desired!
TIPS FOR SUCCESS
- You can tell when a quiche is done by jiggling it a little to make sure it is fully set in the middle. If there is even a slight jiggle I recommend letting it bake a bit longer.
- You can also use the toothpick test method to check if it is fully cooked.
- For spicier quiche, you can leave the jalapeno seeds in or add some hot sauce to the egg mixture before baking.
- If you add the hot cream too fast the eggs will cook and scramble. You really have to drizzle it in a little at a time to get the filling right.
CAN YOU MAKE BACON JALAPENO POPPER QUICHE AHEAD?
This recipe is a great one to have on hand because you can certainly make it a day ahead and save yourself some time in the kitchen when you’re entertaining! Once this delicious quiche is baked you can store it properly covered in the refrigerator for 2-3 days. When you are ready to serve it, simply reheat it in the oven!
HOW TO REHEAT QUICHE
To reheat this Bacon Jalapeno Popper Quiche simply cover it with foil and bake it in the oven at 350 degrees F for about 20 minutes. I usually take the foil off in the last 5 minutes just to recreate that perfectly baked cheesy topping.
OTHER BRUNCH RECIPES
- Blueberry Cream Cheese French Toast Bake
- Cheesy Breakfast Casserole with Bacon
- Eggs Benedict with Hollandaise Sauce
- Lemon Cream Cheese Danish
- Bloody Mary Recipe
- Eggs in a Basket
*This post originally posted on 02/17/2013.
Ingredients
- 3 strips bacon
- 1 9-inch frozen pie crust
- 4 ounces cream cheese at room temperature
- 2 jalapenos seeds removed and diced
- 1 jalapeno sliced into coins
- 1/2 cup whipping cream
- 1/2 cup half-and-half
- 5 large eggs
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 cup cheddar cheese shredded
- Sour cream for topping (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Place the bacon strips on a wire rack over a baking sheet. Put into the hot oven for 15-20 minutes until crispy.
- While the bacon cooks, thaw the frozen crust for 10 minutes on the counter, then prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes. (right alongside the bacon)
- Remove the pie crust and bacon from the oven. Lower the oven temperature to 350 degrees F. Transfer the bacon to a cutting board and roughly chop it.
- While the crust is still hot, spread the cream cheese all over the bottom as evenly as possible. Then sprinkle the diced jalapenos all over the cream cheese. Set aside.
- Put the heavy cream and half-and-half into a small pot over medium heat. Cook for about 5 minutes or until tiny bubbles appear around the edges. You want to scald the cream until it's very hot, but not boiling.
- Beat the eggs together in a mixing bowl. SLOWLY add the hot cream mixture to the eggs, whisking constantly to combine. (If you add the hot cream too fast the eggs will cook and scramble.)
- Add the paprika, salt, and bacon to the eggs and stir to combine. Pour the egg mixture into the pie crust over the cream cheese.
- Bake the quiche for 30 minutes.
- Remove the pie plate from the oven and arrange the jalapeno slices on top. Then sprinkle with shredded cheese and bake for another 15-20 minutes until the cheese is melted and golden.
- Remove from the oven and cool for 5-10 minutes before cutting into 6 slices. Serve warm or at room temperature with a dollop of sour cream on top, if you like.
Joy@Yesterfood says
All my favorite ingredients- cheeses, jalapenos, bacon…YUM! I want to try this! Thanks for a beautiful recipe!
Stacey says
Thank you Joy! They are some of my favorite ingredients too! Let us know what you think if you try it!
Susan says
We have an annual couples weekend at our cabin and we host Brunch. We cannot wait to try this dish. Yummy…
Gina says
This looks out of control delish. Adding it to my recipes to try!
Stacey says
Thank you Gina! Let us know what you think when you try it!
Wendy says
This quiche and a salad would make a wonderful lunch or dinner. I love the jalapenos in there for a pop of heat.
Stacey says
Thank you Wendy! It would be great with a salad!
Nicole says
Found you on the How To Tuesday link party, and oh man does this look delicious!
Stacey says
Thank you Nicole! We loved it!
Simplee Sue says
I love quiche for brunch and don’t make it myself enough. Thank you for sharing this great recipe.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/frivolous-friday-soup-kitchen-recipes-best-ever-vegetable-soup
Stacey says
Thank you Sue! This was perfect for brunch and I am looking forward to making it again soon!
Raquel @ Organized Island says
This looks fabulous! I want a piece right now!
Stacey says
Thank you Raquel!
Lori @ A Bright and Beautiful Life says
This looks so delicious. I’m adding it to our menu next week. Thanks for the recipe.
Stacey says
Thank you Lori! I am so glad you are trying it next week. Let us know what you think!
Brenda @ChattingOverChocolate.blogspot.com says
Saw your link at the One Creative Weekend party. W O W ! This looks AMAZING!! Pinned 😉 Thanks for sharing!! Have a fabulous weekend :*)
Stacey says
Thank you Brenda! We really enjoyed it! Have a wonderful weekend too!
kelley @ Miss Information says
Shut the front door this looks so good, can’t wait to try it!
Aubrey Cota says
Thanks Kelley! I hope you liked it. 🙂
Diane Balch says
I never thought of putting jalapeno in a quiche.. fantastic idea.
Ruthie says
Oh my…. this must be just delicious! I’m so glad you came to share at Super Saturday Show & Tell… come back again next week to party with me again 🙂 xoxo~ Ruthie
Christie - Food Done Light says
Another great way to get that jalapeno popper flavor. I so want to eat this in the quiche with the crust. Crust just makes everything better.
adele says
I made this last night it was so delish. This is a keeper.
Stacey says
Adele, Yay! Thanks for letting me know! I am so glad you enjoyed it!:)
Michelle Day @ www.michellestastycreations.com says
YUM! I love quiche and this one has an amazing assortment of yummy ingredients! Can’t wait to try this recipe for my family. Thanks for sharing 🙂
xoxo, Michelle
admin says
Thank you so much Michelle! Let us know what you think if you make it for your family! 🙂
Erin says
This was delicious and beautiful 🙂 thank you!!!!
Stacey says
Thank you so much Erin!!!
Irma says
These are my favorite ingredients!! I will cook this next week.
Stacey says
Thank you Irma! Let us know what you think when you make it!
Emily J says
I just made this, and it is outstanding!! I think I’ll make one to share at work!
Stacey says
Emily, Thank you so much for letting us know and we are so glad you enjoyed it!
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!
admin says
Thanks Becca! Glad you loved it!
cari says
Making this for dinner!!! Gonna try to use veggie bacon. Letcha know how it works out!! 🙂 🙂 🙂
Chris Mascord says
Sounds delicious and would like to make it, but what is half- and- half? I am in Australia
admin says
Thank you Chris! Half-and-half is a mixture of one part milk to one part cream. Enjoy!
JeniferandScott Summers says
Howdy from Texas! Can you use canned jalapenos for this? It’s all I had on hand…in the oven now, so it’s really too late! I’ll let ya know how it turns out!
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!
Aubrey 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?
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!
admin says
Derek, Thank you so much for letting us know you made them and that everyone enjoyed them!
Bernita Cavanaugh says
Looks awesome will have to make this thanks
Ginger Middleton 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!!
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!! 🙂
Aubrey Cota says
What a great idea!
Carol says
Made this morning. It is delicious.
Aubrey Cota says
I’m glad you liked it Carol!
Tami Byrd 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!!
Aubrey Cota says
I’m glad it turned out well, Tami. When you make it again with the flavored cream cheese will you let me know what you do, sounds great!
Heidi Urka 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??
Karen Hawkes 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’?
Calypso says
I made this last night. It seems I should have bought the 9 in deep dish pie pan, as the 9 in one I bought didn’t accomodate the egg and milk batter.
Overall, I liked it a lot.
Oh wait.. was I supposed to use the whole 8oz block of cream cheese? How much is 1/2 cup??
Julie E says
A half cup is 4 ounces. Every pie plate is different, but glad to hear you liked it!
Danielle says
Everyone must have really deep pie crusts because I’ve made this twice (because of the ingredients when purchased) and had almost half the dairy/egg mixture left over. I could have made two out of that! It is delicious though. My boyfriend found it and wanted me to make it for him and it’s a keeper. I just need to figure out a better liquid ratio to make it fit. I don’t like throwing away food.
Diane says
I got a chuckle out of the fact that the recipe calls for LITE sour cream, if sour cream is so desire. With all the cream, half and half, cream cheese and cheese, we’d want to keep the calories down. lol……..The recipe’s a keeper though, and I’ll be giving this one a go.
Ayesha says
Hello.
what is “half and half”
im from south africa we dont have that here. What else can be subsituted for it.
thanks
Shari Kelley says
I just made this for dinner tonight, and my husband and I loved it! I thought the directions were great and the amount of cream cheese was perfect for me. Loved every mouthful! Thank you so much for sharing this. I know I will be making it again and again.
Kez says
This is AMAZING! Just made it tonight and the whole family loved it… The whole tray has almost gone and already I’m being asked when we can have it again! Lovely recipe, thank you!
Stacey says
Thank you for featuring our Bacon Jalapeno Popper Quiche! We really appreciate it!