Jalapeno Popper Quiche is full of bacon, jalapeno, and cream cheese. Just the quiche for when you want something a little spicy.
Course Lunch, Main Course
Cuisine Southern
Keyword jalapeno, quiche
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8
Author Christin Mahrlig
Ingredients
5slicesbaconchopped
1small sweet or yellow onion,chopped
4eggs,lightly beaten
4ouncescream cheese,softened
1cuphalf-and-half
2-3canned jalapenos,chopped
1cupshredded cheddar
1/2cupshredded Monterey Jack or Swiss cheese
freshly ground black pepper
1frozen deep dish pie crust
1fresh jalapeno,sliced
Instructions
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.
Notes
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.