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Jalapeno Popper Quiche

Jalapeno Popper Quiche with bacon and cream cheese is just the quiche when you want something a little spicy.

When you think of spicy foods, you don’t typically think of quiches, but they are perfect for spicing up.

Slice of Jalapeno Popper Quiche on plate with red grapes.

This Jalapeno Popper Quiche has plenty of cheese flavor from cheddar cheese and Monterey Jack cheese. It truly is one of the best quiche recipes.

Creamy Rich Filling

And since Jalapeno Poppers usually have cream cheese, I added 4 ounces of softened cream cheese to the filling. It makes the filling all the more creamier and richer.

Whole quiche in pie pan.

I used canned jalapeno peppers for the filling. You can use fresh, but they might not soften up all the way unless you roast them first or cook them in a pan until they soften.

I sliced a fresh jalapeno into circles and arranged them on top of the quiche for even more jalapeno flavor.

Jalapeno Popper Quiche with bacon and cream cheese.

How To Tell When Quiche Is Done

To tell if the quiche is done, give it a shake and if it doesn’t jiggle in the middle, it is done.

Jalapeno Popper Quiche with bacon and cream cheese.

How To Serve Jalapeno Popper Quiche

With lots of heat and plenty of crispy, salty crumbled bacon, this is a spicy quiche you’ll enjoy for breakfast, lunch, or dinner. I love to serve it with a simple garden salad or fruit salad.

How To Store

Leftover quiche will keep for 3 to 4 days in the refrigerator and it can be reheated in the oven or microwave.

More Quiche Recipes

Jalapeno Popper Quiche with bacon and cream cheese.

                  If you’d like to make a homemde Flaky Pie Crust for this quiche, check out this recipe.

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Try These Other Jalapano Popper Recipes

Jalapeno Popper Quiche with bacon and cream cheese.

Jalapeno Popper Quiche

Jalapeno Popper Quiche is full of bacon, jalapeno, and cream cheese. Just the quiche for when you want something a little spicy.
PREP: 20 minutes
COOK: 40 minutes
TOTAL: 1 hour


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


  • Preheat oven to 375 degrees.
  • In a nonstick skillet, cook chopped bacon until crispy. Remove with a slotted spoon and place on a paper towel-lined plate.
  • Discard all but 1 tablespoon bacon grease. Add onion and cook over medium high heat until onion is soft. Let cool.
  • 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.)
  • Stir in chopped canned jalapenos.
  • Set aside 1/2 cup cheddar cheese and stir in the rest of cheddar and the Monterey Jack cheese into the egg mixture.
  • Season egg mixture to taste with black pepper.
  • Stir in onions.
  • Scatter bacon pieces on bottom of pie crust.
  • Pour egg mixture on top.
  • Arrange jalapeno slices on top and sprinkle with the 1/2 cup cheddar cheese that was set aside.
  • Place on baking sheet and bake for 40 minutes. Serve warm, at room temperature, or chilled.


Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.


Calories: 401kcal | Carbohydrates: 17g | Protein: 13g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 136mg | Sodium: 483mg | Potassium: 186mg | Fiber: 1g | Sugar: 3g | Vitamin A: 681IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 1mg
Author: Christin Mahrlig
Course: Lunch, Main Course
Cuisine: Southern
Keyword: jalapeno, quiche

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Originally posted April 8, 2016.

Disclosure: This post contains affiliate links.

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20 thoughts on “Jalapeno Popper Quiche”

  1. I made this with a few variations. I used green onions instead of yellow onions. I ran short on the half and half, so I substituted in 1:1 for the remainder with sour cream. And I used Colby Jack instead of Monterey Jack cheese.

    Sour cream makes any egg dish fluffier and my quiche came out of the oven with a nice fluffy mound. The eggs baked up lighter too.

    The green onions were left raw, and they still weren’t that noticeable in the flavor. Next time, I will add more.

    Instead of adding the ingredients to the egg mixture, I put them in the pie crust in layers. I get an even distribution of all of the goodies that way.

    I did top the quiche with some additional bacon strips.

  2. I have made this recipe so many times and my family now requests I make for them. I don’t add canned jalapeno and do add chopped spinach. Very delicious!

    1. Quiche always makes for great leftovers, so making it the night before is always acceptable. Don’t just put it all together and store it in the fridge to bake the next day. That would ruin the crust and you might spill the liquids all over the place. Take the time to make it and bake it. Give it a 20-minute room temp cool down before covering and storing in the fridge.

  3. This recipe is great . I cooked chopped red onion and home grown jalapeño and chopped ham and left over bacon for a few minutes to soften them up before adding to egg mixture,
    The cream cheese is great, it makes this very creamy, didn’t have any left , every one ate it up !

  4. steph anderson

    Looks like a wonderful recipe. I would like to try this, but want to confirm if the pie crust is pre-baked. In other recipes I’ve made in the past the crust is precooked for 20 minutes, filling added, then cooked for another ~30 minutes. Any insight is greatly appreciated.

    1. Christin
      Christin Mahrlig

      I don’t prebake the crust. Some people don’t like the texture if it isn’t prebaked so you can prebake it if you want to, but you may need to cover the crust with foil halfway through the baking time for the quiche if it is starting to get too brown.

  5. This was very good – I didn’t have bacon so I used some leftover ham I had in the freezer from Christmas and I was also out of half and half so substituted with a mix of half heavy cream and half water and it all worked out great. This is a very flexible base recipe to work with and almost impossible to mess up

  6. Paulette Patton

    Found your recipe and made this Jalapeno Popper Quiche last night…. It is so good, yummo! I was able to get the cream cheese softened up and mixed in really well with the egg mixture, and I completely agree with using jarred /canned jalapenos. I used smoked bacon and added a little paprika just a pich or 2. When I started cleaning up, I noticed my husband ate more than half of it. Lol I had 2 slices of quiche left. When I woke this morning, that’s what I wanted for breakfast. I reached into my fridge and opened the container, my husband left me the slice he had eaten a good portion of in the middle of the night. ( He’s a midnight snacker.) He obviously took the bigger one to work for his lunch… GREAT RECIPE!! LOVE IT.. Will definitely make it again.

  7. Veronique Bryant

    I love this quiche. I have made it several times. Each time i make it I have to make two extras because someone always stops by and asks for a piece to go in addition to the piece they “tried”. Thanks for the great recipe!!

  8. Karly Campbell

    If I could change my middle name, I think I’d change it to jalepeno popper. Seriously. And now I can get all the jalepeno goodness for breakfast, too!? The game has changed. Can’t wait to try this!

    1. I have made this recipe so many times. I have people request that I make it. I omit canned jalapeno. Sometimes, I will add a little chopped spinach. Thank you for this recipe!

  9. Samina - Clean Nibbles

    This is such a gorgeous looking quiche plus it’s got ALL of my absolute favorite ingredients (cream cheese, cheddar + monterey jack) Oh and yes, how could I forget the Jalapenos?? So so delicious!!!

  10. i LOVE quiches! using jalapeno poppers are our inspiration is pretty much ingenious–nice execution too!

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