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.
This Jalapeno Popper Quiche has plenty of cheese flavor from cheddar cheese and Monterey Jack cheese.
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.
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.
With lots of heat and plenty of crispy, salty crumbled bacon, this is a spicy quiche you’ll enjoy for breakfast, lunch, or dinner.
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 Jalapeno Popper Recipes
Jalapeno Popper Quiche
- 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.
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Watch the video above to see how to make an Easy Ham and Cheese Quiche.
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16 thoughts on “Jalapeno Popper Quiche”
Can this be made the night before?
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 !
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.
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.
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
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.
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!!
This quiche is so creamy and good!
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!
I gotta try this. With bacon sounds awesome, thanks for the idea
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!!!
All my favorites too!!
This quiche is a stunner! Loving all the flavor from the jalapenos 🙂
i LOVE quiches! using jalapeno poppers are our inspiration is pretty much ingenious–nice execution too!