Jalapeno Popper Quiche

By Ellie

8 Person

60 Minutes

312 Calories

Jalapeno Popper Quiche is full of bacon, jalapeno, and cream cheese. Just the quiche for when you want something a little spicy.

Ingredients

1 fresh jalapeno, sliced
1 frozen deep dish pie crust
freshly ground black pepper
1/2 cup shredded Monterey Jack or Swiss cheese
1 cup shredded cheddar
2-3 canned jalapenos, chopped
1 cup half-and-half
4 oz. cream cheese, softened
4 eggs, lightly beaten
1 small sweet or yellow onion, chopped
5 slices bacon chopped

Method

01

Preheat oven to 375℉.
02

In a nonstick skillet, cook chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
03

Discard all but 1 tablespoon bacon grease. Add onion and cook over medium high heat until onion is soft. Let cool.
04

In a medium bowl whisk together eggs, cream cheese, and half-and-half. (Cream cheese does not have to be smooth, but break it down as much as possible.)
05

Stir in chopped canned jalapenos.
06

Set aside 1/2 cup cheddar cheese and stir in the rest of cheddar and the Monterey Jack cheese into the egg mixture.
07

Season egg mixture to taste with black pepper.
08

Stir in onions.
09

Scatter bacon pieces on bottom of pie crust.
10

Pour egg mixture on top.
11

Arrange jalapeno slices on top and sprinkle with the 1/2 cup cheddar cheese that was set aside.
12

Place on baking sheet and bake for 40 minutes. Serve warm, at room temperature, or chilled.

Related Tags

Jalapeno Popper Quiche

4.2

( By Ellie )

Jalapeno Popper Quiche is full of bacon, jalapeno, and cream cheese. Just the quiche for when you want something a little spicy.

01 Information

Grade easy
Serving 8 servings
Calorie 312 Kcal
Prep Time 20 Mins
Cook Time 40 Mins
Total Time 60 Mins

02 Ingredients

1 fresh jalapeno, sliced

1 frozen deep dish pie crust

freshly ground black pepper

1/2 cup shredded Monterey Jack or Swiss cheese

1 cup shredded cheddar

2-3 canned jalapenos, chopped

1 cup half-and-half

4 oz. cream cheese, softened

4 eggs, lightly beaten

1 small sweet or yellow onion, chopped

5 slices bacon chopped

03 Method

Step 1

Preheat oven to 375℉.

Step 2

In a nonstick skillet, cook chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.

Step 3

Discard all but 1 tablespoon bacon grease. Add onion and cook over medium high heat until onion is soft. Let cool.

Step 4

In a medium bowl whisk together eggs, cream cheese, and half-and-half. (Cream cheese does not have to be smooth, but break it down as much as possible.)

Step 5

Stir in chopped canned jalapenos.

Step 6

Set aside 1/2 cup cheddar cheese and stir in the rest of cheddar and the Monterey Jack cheese into the egg mixture.

Step 7

Season egg mixture to taste with black pepper.

Step 8

Stir in onions.

Step 9

Scatter bacon pieces on bottom of pie crust.

Step 10

Pour egg mixture on top.