It is absolutely no surprise that Aubrey and I love jalapeno and bacon 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 Food.com. 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.
Bacon Jalapeno Popper Quiche
Ingredients
- 1 frozen pie crust 9 inch
- 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
- 1/2 tsp salt
- 1/2 cup shredded cheddar cheese
- optional-light sour cream
Instructions
-
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
Download Your Free Copy!
Download your FREE copy of Dinner Made Easy!
Sign up to receive our newsletter and download your copy of Dinner Made Easy FREE! You'll get one email a week with our favorite recipes and tools to make life easy!
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!