Jalapeño Popper Quiche
Jalapeño Popper Quiche is perfect for breakfast, lunch, or dinner. Cream cheese, jalapeños, cheese, and savory egg custard layered in a flaky pie crust--this is an explosion of flavor in one delicious dish!
- 1 frozen 9-inch pie crust
- 8 ounces cream cheese
- 3 fresh jalapeños
- 5 eggs
- 1/2 cup heavy whipped cream
- 1/2 cup half and half or whole milk
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 4 slices bacon cooked until crisp and then crumbled
- 1/2 cup shredded cheddar cheese
Preheat the oven to 400F.
Thaw the frozen pie crust, then use a fork to prick several holes in the bottom of the crust. Bake the pie crust at 400F for 10 minutes. Reduce the oven temperature to 350F.
While the crust is hot from the oven, spread the cream cheese into the pie crust.
Dice two of the jalapeños (if desired, remove the seeds to reduce the heat) and sprinkle over the cream cheese in the pie crust.
In a large mixing bowl, whisk together the eggs, heavy cream, half and half, paprika, and salt. Stir in the crumbled cooked bacon. Pour the mixture into the pie crust.
Bake the quiche at 350F for 30 minutes. Cut the remaining jalapeño into rings and place the rings on top of the quiche. Sprinkle the cheddar cheese over top of the quiche, then bake at 350F for 12-15 minutes until the cheese is melted and the quiche is set.
Cool the quiche in the pan for 10 minutes, then serve warm with sour cream and extra chopped jalapeños for garnish.