Jalapeno Popper Quiche Recipe

Name: Jalapeno Popper Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 inches frozen pie crusts; 1/2 cup cream cheese, room temperature; 2 jalapenos, diced (deseed for less heat); 1 jalapeno, sliced into 6 rounds (for top); 2 slices bacon, cooked crisp and coarsley chopped (optional); 1/2 cup cream; 1/2 cup half-and-half; 5 large eggs; 1 teaspoon paprika; salt; 1/2 cup grated cheddar cheese or 1/2 cup mexican-style cheese

Servings: persons

9 inches frozen pie crusts
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into 6 rounds (for top)
2 slices bacon, cooked crisp and coarsley chopped (optional)
1/2 cup cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup grated cheddar cheese or 1/2 cup mexican-style cheese

1
Prehat oven to 400 degrees F.
2
Thaw the frozen crust for 10 minutes. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it for 10 minutes.
3
Remove the crust and reduce the oven temperature to 350 degrees.
4
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
5
Sprinkle over the cream cheese the diced jalapenos (the rounds are for garnish later on).
6
Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling.
7
Beat the eggs together in a bowl.
8
Add the hot cream mixture to the eggs, whisking constantly to combine. Add the paprika, salt and bacon.
9
Pour into the crust and bake for 30 minutes.
10
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 12 - 15 minutes.
11
Cool slightly before serving.

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 inches frozen pie crusts, 1/2 cup cream cheese, room temperature, 2 jalapenos, diced (deseed for less heat), 1 jalapeno, sliced into 6 rounds (for top), and more.

Yes, Jalapeno Popper Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jalapeno Popper Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions