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
- 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
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.
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