If you are craving a dish that bursts with flavor, creamy texture, and just the right amount of spicy kick, the Jalapeño Popper Quiche Recipe is here to delight your taste buds. This vibrant quiche brings together the smoothness of cream cheese, the smoky crunch of bacon, and the lively heat of fresh jalapeños to create a savory breakfast or brunch option like no other. Whether you’re serving it for a special occasion or a weekend treat, this Jalapeño Popper Quiche Recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe may look fancy, but it uses simple, wholesome ingredients that each play a crucial role in building layers of flavor and texture. From the flaky pie crust that holds everything together to the creamy dairy and bold spices, every component adds something special to your quiche.
- Frozen 9-inch pie crust: Provides a buttery, flaky base that’s easy to work with and bakes up perfectly golden.
- Cream cheese (8 ounces): Adds rich creaminess that perfectly balances the heat of the jalapeños.
- Fresh jalapeños (3): Bring the signature spicy pop to the dish, with the option to control the heat by removing seeds.
- Eggs (5): The backbone of the quiche, binding all ingredients into a luscious custard filling.
- Heavy whipped cream (1/2 cup): Deepens the creamy texture and contributes to that gorgeous custard consistency.
- Half and half or whole milk (1/2 cup): Lightens the richness a touch while keeping the filling smooth.
- Paprika (1 teaspoon): Adds a subtle smoky warmth and beautiful color contrast.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the creaminess and spice.
- Bacon (4 slices, cooked and crumbled): Infuses a satisfying savory crunch and smoky flavor that pairs beautifully with the jalapeño.
- Shredded cheddar cheese (1/2 cup): Creates a golden, melty topping that adds sharpness and the perfect finishing touch.
How to Make Jalapeño Popper Quiche Recipe
Step 1: Prepare the Crust
First, heat your oven to 400F so it’s ready for the crust. Thaw the frozen pie crust and then gently prick a few holes in the bottom using a fork; this keeps it from puffing up during baking. Bake the crust for 10 minutes until it sets and turns lightly golden. Then lower the oven temperature to 350F and get ready to build the flavorful layers inside.
Step 2: Spread the Cream Cheese
While the crust is still hot, spread the cream cheese all across the bottom and up the sides. This creates a luscious, creamy barrier that keeps the filling moist and adds a rich, tangy base for the jalapeños and bacon to shine on.
Step 3: Add the Jalapeños
Dice two of the fresh jalapeños, removing seeds if you want to tame the heat a bit, and sprinkle them evenly over the cream cheese layer. These little bursts of pepper will infuse the quiche with a lively, fresh heat with every bite.
Step 4: Mix the Filling
In a large bowl, whisk together the eggs, heavy cream, half and half, paprika, and salt until smooth and combined. The paprika adds more warmth and depth to the custard as it bakes. Fold in the crumbled bacon, handing over smoky richness to complement the spicy jalapeños perfectly.
Step 5: Fill and Bake
Pour the egg mixture gently into the pie crust over the cream cheese and jalapeños. Bake at 350F for 30 minutes until the filling is mostly set but still slightly jiggly in the center.
Step 6: Top and Finish Baking
Slice the last jalapeño into rings and arrange them atop the quiche. Sprinkle the shredded cheddar cheese all over, then return it to the oven for another 12 to 15 minutes. The cheese melts into a bubbly, golden blanket sealing in all the hearty flavors.
Step 7: Cool and Serve
Allow the quiche to cool for about 10 minutes in the pan before slicing. Serving warm is key to experiencing the wonderful contrast of creamy filling, crispy crust, and melted cheese. Don’t forget a dollop of sour cream and extra chopped jalapeños if you’re craving even more spice!
How to Serve Jalapeño Popper Quiche Recipe
Garnishes
A little goes a long way when it comes to garnishing this dish. Fresh chopped cilantro, a sprinkle of sliced green onions, or a light drizzle of tangy sour cream will not only brighten the plate but also lend fresh notes that cut through the richness beautifully.
Side Dishes
This Jalapeño Popper Quiche Recipe pairs wonderfully with light, crisp sides to balance its richness. Consider a refreshing mixed green salad with a citrus vinaigrette or some roasted asparagus. A side of fresh fruit or even a crisp cucumber salad also adds a refreshing counterpoint.
Creative Ways to Present
For brunch gatherings, serve the quiche slices on colorful plates topped with avocado slices and a sprinkle of crushed red pepper flakes. You can even turn this recipe into mini quiches by using muffin tins for portable, fun-sized bites—perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover Jalapeño Popper Quiche Recipe keeps well when wrapped tightly and refrigerated. Stored in an airtight container or wrapped in foil, it will stay fresh for up to 3-4 days, making it a fantastic option for quick breakfasts or lunches throughout the week.
Freezing
You can freeze the whole quiche or individual slices by wrapping them securely with plastic wrap and then foil to prevent freezer burn. Frozen quiche lasts for up to 2 months without losing its texture or flavor, so it’s a great make-ahead option for busy weeks.
Reheating
For the best texture, reheat quiche slices in a 350F oven for 10-15 minutes until warmed through and the crust is crisp again. Avoid microwaving if you want to maintain the flaky crust and gooey cheese texture, though microwave reheating works fine in a pinch.
FAQs
Can I use fresh pie crust instead of frozen?
Absolutely! Fresh pie crust works beautifully with this recipe and can add an even flakier texture. Just be sure to blind bake it as you would the frozen crust to prevent sogginess.
How spicy is this Jalapeño Popper Quiche Recipe?
The spice level is moderate and adjustable. Removing the seeds from the jalapeños tones down the heat if you prefer something milder, while keeping them in delivers the classic popper kick.
Can I substitute the bacon for a vegetarian option?
Yes, you can swap bacon for smoked tempeh, diced mushrooms sautéed with smoked paprika, or simply increase the cheese and jalapeños to keep the flavor profile rich and satisfying.
Is this recipe suitable for meal prep?
Definitely! Because the quiche stores well and reheats beautifully, it’s perfect for meal prepping breakfast or lunch. Make it in advance, slice, and enjoy throughout the week.
What can I serve with this quiche to make it a full meal?
Pairing the quiche with a light salad or a bowl of fresh fruit rounds out the meal nicely. For a heartier option, roasted potatoes or a warm soup complement the quiche perfectly.
Final Thoughts
The Jalapeño Popper Quiche Recipe is a deliciously vibrant twist on a classic favorite that brings together comfort and flavor with a bit of spicy flair. Whether you’re sharing it with family or serving it to friends, this dish invites smiles and seconds. Give it a try and watch it become one of your go-to recipes for breakfast, brunch, or anytime you need a tasty pick-me-up!
Print
Jalapeño Popper Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Jalapeño Popper Quiche combines the creamy richness of cream cheese and eggs with the spicy kick of fresh jalapeños, crispy bacon, and melted cheddar cheese. Perfect as a savory breakfast, brunch, or light dinner, it features a flaky baked pie crust filled with a luscious blend of cheeses, spices, and smoky bacon for a comforting and flavorful dish that pleases any crowd.
Ingredients
Crust
- 1 frozen 9-inch pie crust
Filling
- 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 crumbled
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to prepare for baking the crust.
- Prepare Pie Crust: Thaw the frozen 9-inch pie crust and prick several holes in the bottom using a fork to prevent bubbling. Bake it at 400°F for 10 minutes to partially cook the crust. Then reduce oven temperature to 350°F (175°C).
- Spread Cream Cheese: While the crust is still hot, evenly spread 8 ounces of cream cheese into the base of the pie crust to create a creamy layer.
- Add Jalapeños: Dice two of the jalapeños, removing seeds if you want less heat, and sprinkle them over the cream cheese layer inside the crust.
- Mix Egg Filling: In a large bowl, whisk together 5 eggs, 1/2 cup heavy cream, 1/2 cup half and half or whole milk, 1 teaspoon paprika, and 1/2 teaspoon salt until combined. Stir in the crumbled cooked bacon.
- Pour and Bake: Pour the egg mixture into the pie crust over the cream cheese and jalapeños. Bake the quiche at 350°F for 30 minutes to set the filling.
- Top and Finish Baking: Slice the remaining jalapeño into rings and place on top of the quiche. Sprinkle 1/2 cup shredded cheddar cheese evenly over the top. Bake for an additional 12-15 minutes at 350°F until cheese is melted and quiche is fully set.
- Cool and Serve: Allow the quiche to cool in the pan for 10 minutes before slicing. Serve warm, optionally topped with sour cream and extra chopped jalapeños for garnish.
Notes
- Removing jalapeño seeds reduces heat if you prefer a milder flavor.
- Bacon can be cooked in advance and stored refrigerated if prepping ahead.
- For a gluten-free option, substitute the pie crust with a gluten-free crust.
- Serve with sour cream or your favorite salsa for added flavor.
- This quiche can be made a day ahead and reheated gently before serving.
