Best Jalapeno Popper Quiche Recipes

BACON JALAPENO POPPER QUICHE image

Categories Egg

Number Of Ingredients 13

Ingredients
9 inch frozen pie crust
½ cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsely chopped
½ cup whipping cream
½ cup half-and-half
5 large eggs
1 teaspoon paprika
salt
½ cup shredded cheddar cheese
optional-light sour cream

Steps:

Instructions Preheat oven to 400 degrees F Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes Bake it for 10 minutes Remove the crust and lower the oven temperature to 350 degrees While the crust is hot, spread the cream cheese all over the bottom as evenly as possible Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on) 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 Beat the eggs together in a bowl Add the hot cream mixture to the eggs, whisking constantly to combine Add the paprika, salt and bacon Pour into the crust and bake for 30 minutes Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes) Cool slightly before serving Optional-serve with light sour cream Wordpress Recipe Plugin by EasyRecipe

Bacon Jalapeno Popper Quiche image

Provided by @MakeItYours

Number Of Ingredients 12

9 inch frozen pie crust
½ cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsley chopped
½ cup whipping cream
½ cup half-and-half
5 large eggs
1 teaspoon paprika
salt
½ cup shredded cheddar cheese
optional-light sour cream

Steps:

Preheat oven to 400 degrees F
Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
Bake it for 10 minutes
Remove the crust and lower the oven temperature to 350 degrees
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
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
Beat the eggs together in a bowl
Add the hot cream mixture to the eggs, whisking constantly to combine
Add the paprika, salt and bacon
Pour into the crust and bake for 30 minutes
Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
Cool slightly before serving
Optional-serve with light sour cream

Jalapeno Popper Quiche image

Provided by gailanng

Categories Breakfast

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

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

Steps:

Prehat oven to 400 degrees F.
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.
Remove the crust and reduce the oven temperature to 350 degrees.
While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
Sprinkle over the cream cheese the diced jalapenos (the rounds are for garnish later on).
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.
Beat the eggs together in a bowl.
Add the hot cream mixture to the eggs, whisking constantly to combine. Add the paprika, salt and bacon.
Pour into the crust and bake for 30 minutes.
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.
Cool slightly before serving.