This is not your Grandmother’s everyday bacon and cheese quiche recipe, unless your Grandmother is from Mexico. This amazing quiche recipe packs a wallop of zesty flavor from the jalapenos, nicely calmed by the cream cheese, and gives it a mouth watering taste you will never forget. Think extra creamy and cheesy jalapeno poppers!
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What Kinds of Quiche Are There?
There are SO many quiche recipes to choose from, made with vegetables, meat and seafood such as quiche lorraine, spinach quiche, sour cream quiche, cream cheese quiche, and bacon and cheese quiche. If you’re wondering what is the best quiche recipe, truly, our family thinks this is the best quiche recipe ever. Even the littles love it, with its warm heat and creamy texture.
Trust me Bacon Jalapeno Popper Quiche will be loved by your family too. Who doesn’t love bacon? It goes with everything.
How Do You Make Easy Quiche
Quiche is easy to make and often I’m asked, “Is there a trick to making really good quiche?” Some people complain that their quiche is too soft and falls apart and others think their quiche is too dense and firm. For me with this recipe, it’s all about the eggs. I like to whisk the egg mixture when I’m mixing the eggs and half and half to get a little volume, but not overdo it.
To make quiche easy, I sometimes use a store bought crust (like in this recipe). You simply:
- Pre-bake your crust
- Meanwhile, whisk up your egg mixture
- Add your special ingredients on top of the crust. I find using an offset spatula to spread the cream cheese makes it a lot easier! (If you don’t have one, they’re helpful for spreading or honey butter on Honey Cornbread Muffins, ice cream on a DQ Buster Bar ice cream cake, or frosting on a cupcake!)
- Add the egg mixture on top
- Bake, add cheese, bake some more
- Let rest, then enjoy!
What is Quiche Anyways?
The word quiche is thought to be related to the German word “kuchen” which means cake or tart. However, the earliest findings of quiche date back to the 17th century in the French region of Lorraine, appropriately called quiche lorraine. The early versions of quiche lorraine used lardons, a fatty strip of bacon, instead of the current version which uses ham. Bacon jalapeno popper quiche is a fun, modern jalapeno pie recipe made in a quiche form.
Is Quiche Served Hot or Cold?
It’s all a matter of taste, just like some people prefer cold pizza over hot pizza.
Our 3 year old son loves quiche cold (he calls it kish pie!), but my husband loves it right out of the oven. For me, this jalapeno, bacon and cheese quiche recipe is great BOTH ways, because it’s that good! Usually, we end up eating this at room temperature because we make it ahead of time and leave it to cool until we’re ready to eat.
Can You Make a Quiche a Day Ahead?
You sure can. Quiche stores well in the fridge and is perfect for company, so leave it wrapped well or in a plastic container in the fridge for those who like it cold. Cooked quiche may be refrigerated for up to 3 days or frozen for one month. Then pop the jalapeno popper quiche into the oven or microwave to warm it up for those who want it warmed. It’s delicious any way you serve it.
If it’s still not spicy enough for your guests, you can always leave some jalapeno slices and hot sauce on the table for those who want more heat! Another idea in case you have leftover egg mixture (I had about 1/4 cup that didn’t fit in my jalapeno egg pie), you could fry it up into a mini omelet or even bake it into mini quiche.
Jalapeno Popper Quiche
- 1 9" pie crust frozen or homemade
- ½ cup cream cheese room temperature
- 2 jalapeno peppers diced (seeds removed, for less heat)
- 1 jalapeno pepper sliced into rounds (for top) (I mostly deseeded these as well)
- 4 slices bacon cooked crisp, chopped
- 1 cup half and half cream
- 2 eggs large
- 1 teaspoon black pepper
- ½ teaspoon salt optional
- ½ cup shredded cheddar cheese
- sour cream optional for serving
- Preheat oven to 400°F.
- Defrost pie crust and prick the entire crust with a fork. I also crimp the sides with a fork for a more “homemade” look.
- Bake for 10 minutes and remove from oven. Lower oven temperature to 350°F.
- Spread cream cheese on the hot crust. Sprinkle with diced jalapenos and cooked bacon.
- In a medium bowl, whisk eggs with half and half, pepper, and salt (if using)
- Pour egg mixture on top of bacon and into the crust and bake for 30 minutes, or seems mostly set (I added 5 minutes here).
- At 30 minutes, take quiche out of the oven and place jalapeno slices and cheese on top. Return to oven and bake for 15 minutes, or until cheese is browned and quiche is set.
- Let stand for 5-10 minutes before cutting and serving. Serve with light sour cream if desired.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Adapted from Real Housemoms