Jalapeno Popper Quiche Recipe
Jalapeno Popper Quiche Recipe - this quiche recipe is made easy by using a premade pie crust. Loaded with cheese, jalapenos and crispy bacon, this easy quiche recipe is perfect for breakfast, brunch and dinner!
Servings 6 servings
Calories 517kcal
Ingredients
- 1 frozen deep dish pie crust
- 5 eggs
- 1 cup Half & Half
- 1 teaspoon paprika
- 4 ounces cream cheese, at room temperature cut into small pieces
- 2 tablespoons diced jalapeno (about 1 medium pepper )
- 1/2 cup Monterrey Jack cheese, shredded
- 3/4 cup cheddar, shredded
- Salt and pepper
- 5 bacon slices, cooked to crispy and chopped
- 1 jalapeno, sliced
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Remove the pie crust from the freezer and thaw out for about 10 minutes or while your oven gets heated.
- With a fork, prick tiny wholes in the bottom of the pie crust. Bake the pie crust for 10 minutes. When done, lower the oven temperature to 350 degrees Fahrenheit.
- Meanwhile, whisk the eggs, Half and Half, paprika and cream cheese in a medium bowl. Whisk vigorously to break up the cream cheese pieces. The mixture won’t get completely smooth as you will still see small pieces of cream cheese.
- Stir in the jalapenos, Monterrey Jack cheese and half of the cheddar cheese. Season with salt and pepper.
- Scatter the bacon at the bottom of the pie crust. Pour the egg/cheese mixture on top. Sprinkle the remaining cheddar cheese and arrange the jalapeno slices on top.
- Place the quiche on a baking sheet and bake for 35 to 40 minutes or until set in the middle. Cool slightly before serving.
Nutrition
Calories: 517kcal | Carbohydrates: 21g | Protein: 17g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 207mg | Sodium: 522mg | Potassium: 241mg | Sugar: 1g | Vitamin A: 1050IU | Vitamin C: 9.1mg | Calcium: 261mg | Iron: 1.9mg