Bacon Jalapeno Popper Quiche
Indulge in the delectable fusion of salty bacon, creamy cheese, and spicy jalapenos with this Bacon Jalapeno Popper Quiche, perfect for breakfast, brunch, or a light dinner.
Servings: 6 servings
Equipment
- Skillet
- Mixing Bowl
- Oven
Ingredients
Ingredients
- 3 strips Bacon Cooked and crumbled
- 1 9-inch Frozen Pie Crust
- 4 ounces Cream Cheese At room temperature
- 2 Jalapenos Seeds removed and diced
- 1 Jalapeno Sliced into coins for garnish
- ½ cup Whipping Cream
- ½ cup Half-and-Half
- 5 Large Eggs
- 1 teaspoon Paprika
- ½ teaspoon Salt
- ½ cup Cheddar Cheese Shredded
- Sour Cream For topping (optional)
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain and cool, then crumble.
- Step 2: In the same skillet, sauté the diced jalapenos over medium heat until softened, about 3-4 minutes. Remove from heat and set aside to cool.
- Step 3: In a large mixing bowl, combine cream cheese, whipping cream, half-and-half, eggs, paprika, and salt. Whisk until smooth.
- Step 4: Gently fold in the crumbled bacon, sautéed jalapenos, and shredded cheddar cheese into the egg mixture.
- Step 5: Pour the filling into the frozen pie crust and arrange the sliced jalapeno coins on top.
- Step 6: Bake for 35-45 minutes until the edges are golden brown and a knife inserted in the center comes out clean.
- Step 7: Allow to cool for 10-15 minutes before serving. Serve warm or at room temperature, topped with sour cream if desired.
Notes
For a spicier kick, leave some seeds in the jalapenos or add hot sauce. Substitute bacon with turkey bacon for a lighter option. Ensure all ingredients are at room temperature for best results.