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Jalapeno Popper Quiche with bacon and cream cheese.
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4.43 from 7 votes

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.
Course Main Course
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 312kcal
Author Christin Mahrlig


  • 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.


Calories: 312kcal