Bacon Jalapeno Popper Quiche
User Reviews
4.6
Bacon Jalapeno Popper Quiche
Description
This quiche recipe starts by baking bacon until crisp and preparing a frozen pie crust with tiny fork pricks to avoid bubbling. After pre-baking the crust, a layer of cream cheese is spread, topped with diced jalapenos for heat, and then chopped bacon is sprinkled over. A custard is made by slowly combining scalded whipping cream and half-and-half with beaten eggs, seasoned with paprika and salt, then poured over the filling.
Baking at a reduced temperature allows the custard to set gently, creating a smooth and creamy texture with baked-in flavors of bacon and jalapeno. Cheddar cheese adds richness and a mild pungency, balancing the spiciness. The optional sour cream topping can be added after baking for extra creaminess.
This quiche works well for breakfast or brunch and can serve as a hearty snack or light meal.
Ingredients
- 3 trips Bacon
- 1 inch pie crust frozen
- 4 ounces cream cheese at room temperature
- 2 jalapeños seeds removed and diced
- 1 jalapeño sliced into coins
- ½ cup whipping cream
- ½ cup half-and-half
- 5 large egg
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ cup cheddar cheese shredded
- sour cream for topping (optional)
Instructions
- Preheat the oven to 400 degrees F.
- Place the bacon strips on a wire rack over a baking sheet. Put into the hot oven for 15-20 minutes until crispy.
- While the bacon cooks, thaw the frozen crust for 10 minutes on the counter, then prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes. (right alongside the bacon)
- Remove the pie crust and bacon from the oven. Lower the oven temperature to 350 degrees F. Transfer the bacon to a cutting board and roughly chop it.
- While the crust is still hot, spread the cream cheese all over the bottom as evenly as possible. Then sprinkle the diced jalapenos all over the cream cheese. Set aside.
- Put the heavy cream and half-and-half into a small pot over medium heat. Cook for about 5 minutes or until tiny bubbles appear around the edges. You want to scald the cream until it's very hot, but not boiling.
- Beat the eggs together in a mixing bowl. SLOWLY add the hot cream mixture to the eggs, whisking constantly to combine. (If you add the hot cream too fast the eggs will cook and scramble.)
- Add the paprika, salt, and bacon to the eggs and stir to combine. Pour the egg mixture into the pie crust over the cream cheese.
- Bake the quiche for 30 minutes.
- Remove the pie plate from the oven and arrange the jalapeno slices on top. Then sprinkle with shredded cheese and bake for another 15-20 minutes until the cheese is melted and golden.
- Remove from the oven and cool for 5-10 minutes before cutting into 6 slices. Serve warm or at room temperature with a dollop of sour cream on top, if you like.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6slices
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 458kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 228mg | 76% |
| Sodium | 597mg | 25% |
| Potassium | 209mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1098IU | 22% |
| Vitamin C | 9mg | 10% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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