I am always scouting around for New and Fun ideas on the web these days. About a year ago I came across an awesome recipe for Jalapeño Quiché on Hilah Cooking. I fell in love with the whole idea, I love Jalapeño Poppers. What’s not to love about any recipe that combines a classic Quiché and a modern appetizer? The idea of jalapeño, Crisp Bacon, Colby Jack Cheese, and Cream Cheese, all combined and contained in a Quiché has to be one of the best ideas I have read in a long time on a blog.
Thinking back, I had toyed with the idea of making an adaption or two to the original recipe over the months that passed, but never seemed to get around to making it. Yesterday, I finally decided to make this awesome Quiché a reality on the blog. I hastily dropped by my local Farmers Market and favorite grocery store to make sure I had the ingredients that I needed so I could make the Quiché. It’s a pretty simple ingredient list and most of the items I had at home already.
The original recipe called for 2 jalapeño diced and one sliced. I didn’t make a major change with that area…I just added another Jalapeño for a total of 3 diced jalapeño and one thinly sliced for the top of the Jalapeño Popper Quiché.
Let’s have a quick little discussion regarding heat levels of our spicy little green friends. On the Scoville Scale of heat jalapeño range 3,500–10,000 in Scoville heat units. Is that hot?? It’s not super hot compared to some others, however when the seeds are not removed, we are looking at about 10,000 Scoville heat units vs 3,500. What does all this mean for you? You can expect a kick out of a Jalapeño Pepper especially if you leave the seeds intact.
Caution should be used when preparing these spicy peppers as they can irritate your skin. I suggest if you have a more sensitive skin you use rubber gloves to safely handle them. If you do not use rubber gloves immediately rinse your hands in cold water and use a mild soap to remove any pepper juices or remits on your hands (the cold water helps to keep pores closed, thus avoiding further irritation to skin)
I did decide to add crisp bacon to this delicious Quiché… Everything is always better with Bacon. Have you ever had the Jalapeño Poppers wrapped in Bacon; that made their big début on Pinterest? Now you know where I got the idea from…I sure loved those scrumptious little inventions and wanted to incorporate the idea into this Quiché.
There was a minor change with the cheese adding more Colby Jack Cheese …You can never have too much cheese….Can You? I like to buy whole cheese and grate it freshly, you can always invest in a good quality brand of shredded cheese if you are short on time.
The original recipe calls for half and half and heavy cream, I am a straight forward heavy cream kinda girl when it comes to Quiché so I have omitted the half and half. I know it’s a few more calories to count but almost worth it when it comes to the texture and taste when making a Quiché. (If you are concerned with calories, just use 1/2 C of half and half and 1/2 c of heavy cream to lighten it up a bit)
- 9″ pie crust, homemade pie crust recipe below
- 1/2 cup cream cheese softened
- 3 jalapeños, diced, and 1 sliced into 6 diagonal rounds
- 3/4 cup heavy cream
- 6 large eggs, room temperature
- 7 slices of crisp bacon, chopped and divided by 2
- 1/8 teaspoon nutmeg
- 1/8 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- fresh ground pepper, to taste
- 1 cup grated Colby Jack cheese, reserve 1/4 of cheese
Homemade Butter Pie Crust
- 1 and 1/4 cups all-purpose flour, sifted
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/2 cup butter unsalted diced and chilled
- 3 tablespoons ice water
- extra all-purpose flour
- Preheat oven to 425 degrees
- Combine all-purpose flour, salt, and ground pepper in food processor. Pulse to mix 1-2 times. Or you can whisk in a bowl that comfortably holds the listed ingredients if you are not have food processor on hand to use.
- Add the cold diced butter and pulse about 4x or until it resembles coarse crumbs. Add 3 tablespoons of ice water and pulse, a few times or pulse until the dough forms a ball. If you find your pie dough mixture is a little dry you can add another tablespoon of water. If needed you can cut the butter in using a pastry cutter. Work in one tablespoon of butter at a time.
- Press the homemade dough ball onto a floured surface turn in flour and then roll to a 1/4″ of an inch thickness. Be sure to turn and rotate the dough as you go so it does not stick to your surface. Roll out the dough to a few inches larger than your pie plate.1 pie crust recipe fits comfortably in a 9″ pie plate.
- Preheat oven to 425 degrees
- Place pie crust in 9 inch, deep pie pan. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it 8 minutes in 425-degree oven for 8 minutes uncovered. Once done remove the crust from oven.
- While the crust is hot, spread the cream cheese all over the bottom as evenly as possible. Sprinkle that with the diced jalapeños, reserve sliced jalapeno for later.
- Place half-and-half into a small pot and put it over medium heat about 5 minutes, or until tiny bubbles appear around the edges. (Be sure not to boil, just cook till slight bubbles form around the edges)
- Beat the eggs together in a bowl. Temper the hot cream mixture in the eggs (By tempering you will slowly add to egg mixture a little at a time as not to begin cooking eggs) add 1/2 of crisp bacon and combine ingredients well.
- Add nutmeg, smoked paprika, kosher salt, and fresh ground pepper whisk slightly to incorporate ingredients and spices. Pour the Quiché mixture into crust, cover with tinfoil lightly and bake for 27-30 minutes on 425 degrees
- After 27 to 30 minutes, arrange the jalapeño slices and crisp bacon over the top, add remainder of Colby Jack and return to oven for 5-7 minutes uncovered.
- Cool about 25 minutes before serving.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.