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!
Author: Stacey / Real Housemoms
Recipe type: brunch or breakfast
Ingredients
- 9 inch frozen pie crust
- 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
- 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
