4.02 from 57 votes

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!
Course Breakfast
Servings 6 people
Calories 428kcal
Author Stacey


  • 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


  • 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


Calories: 428kcal | Carbohydrates: 17g | Protein: 12g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 208mg | Sodium: 570mg | Potassium: 195mg | Fiber: 1g | Sugar: 1g | Vitamin A: 23% | Vitamin C: 10.3% | Calcium: 14.6% | Iron: 9.1%