It’s 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.
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
Nutrition
