Jalapeno Popper Quiche with Bacon

Jalapeno Popper Quiche with Bacon is a delicious recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese for the perfect breakfast or brunch.

I am always scouting around for New and Fun ideas on the web these days.  About a year ago, I came across an excellent recipe for Jalapeño Quiché. I fell in love with the whole idea, and I love Jalapeño Poppers.

What’s not to love about any recipe that combines a classic Quiché and a fresh appetizer?  The idea of jalapeño, Crisp  Bacon, Colby Jack Cheese, and Cream Cheese, all connected and contained in a Quiché, has to be one of the best ideas I have read in a long time on a blog.

 

Jalapeno Popper Quiche with BaconThinking 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 two jalapeño diced and one sliced. I didn’t make a significant change in 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.

 

 

 

 

#jalapenosLet’s have a quick little discussion regarding the 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 more sensitive skin, you use rubber gloves to handle them safely. 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 the skin)

 

 

 

 

#ingredients #bacon #eggs #cheese #cream cheeseI 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 concept 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, and 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 a half and heavy cream, I am a straightforward heavy cream kind of 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, use 1/2 C of half and a half and 1/2 c of heavy cream to lighten it up a bit)

 

 

 

 

 

Jalapeno Popper Quiche with Bacon

 

 

 

 

 

 

 

Jalapeno Popper Quiche with Bacon
  • 9-inch pie crust, homemade pie crust recipe below
  • 1/2 cup cream cheese softened
  • Three jalapeños, diced, and one sliced into six diagonal  rounds
  • 3/4 cup heavy cream
  • Six large eggs, room temperature
  • Seven 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
  • Three tablespoons ice water
  • extra all-purpose flour
Method
  1. Preheat the oven to 425 degrees F
  2. Combine all-purpose flour, salt, and ground pepper in a food processor. Pulse to mix 1-2 times. Or you can whisk in a bowl that comfortably holds the listed ingredients if you do not have a food processor on hand to use.
  3. Add the cold diced butter and pulse about 4x or until it resembles coarse crumbs. Add three 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 by using a pastry cutter. Work in one tablespoon of butter at a time.
  4. 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 more massive than your pie plate.1  pie crust recipe fits comfortably in a 9″ pie plate.
  5. Place pie crust in 9 inches, deep pie pan. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it  8 minutes in the 425-degree oven for 8 minutes uncovered and once done remove the crust from oven.
  6. 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.
  7. 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, cook till slight bubbles form around the sides)
  8. 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.
  9. 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 at 425 degrees
  10. 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.
  11. Cool about 25 minutes before serving.

 

 

 

 

 

 

5 from 10 votes
Jalapeno Popper Quiche with Bacon
Jalapeno Popper Quiche with Bacon
Prep Time
20 mins
Cook Time
45 mins
Cool
25 mins
Total Time
1 hr 5 mins
 

Flavorful Bacon Jalapeno Popper Quiche with Bacon is a delicious recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese for the perfect breakfast or brunch.


Course: Breakfast, Brunch
Cuisine: American
Keyword: Jalapeno Poppper Quiche with Bacon
Servings: 8 People
Author: hmccallum
Ingredients
  • 9 inch Pie crust Homemade or premade
  • ¾ cup Softened Cream Cheese
  • 3 Jalapeños, diced, and 1 sliced into 6 diagonal rounds
  • ¾ cup Heavy Cream
  • 6 large Eggs, room temperature
  • 7 slices Crisp Bacon chopped and divided by 2
  • teaspoon Nutmeg
  • teaspoon Smoked Paprika
  • Kosher salt to own taste
  • Fresh Ground Pepper
  • 8 ounces Colby Jack cheese reserve 1/4 of cheese
Homemade Butter Pie Crust
  • 1 ¼ cups All-Purpose Flour + extra to roll out
  • ½ teaspoon Salt
  • teaspoon White Pepper
  • ½ cup Unsalted butter diced and chilled
  • 3 tablespoons Ice cold water
Instructions
  1. Preheat the oven to 425 degrees F°

  2. Combine all-purpose flour, salt, and ground pepper in a food processor. Pulse to mix 1-2 times. Or you can whisk in a bowl that comfortably holds the listed ingredients if you do not have a food processor on hand to use.

  3. 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 by using a pastry cutter. Work in one tablespoon of butter at a time.

  4. 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.

  5. Place pie crust in 9 inches, deep pie pan. Prick the crust all over the bottom and sides with a fork to make tiny holes. Bake it 8 minutes in the 425-degree oven for 8 minutes uncovered. Once done remove the crust from the oven.

  6. 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.

  7. 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)

  8. 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.

  9. 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 at 425 degrees

  10. 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.

  11. Cool about 15 minutes before serving.

 

 

 

 

 

Jalapeno Popper Quiche with Bacon is a delicious recipe combining incredible ingredients of bacon, jalapenos, cream cheese, and cheddar cheese for the perfect breakfast or brunch.

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