We’ve got chickens now so we have eggs-a-plenty. You know, you can only eat so many scrambled eggs before you’re DONE! We had a surplus in the fridge that needed to get used up so I set out looking for a recipe that looked good, and more importantly, called for many eggs!
I found just what I was looking for in this bacon jalapeno popper quiche. I don’t normally like quiches that do not have a crust bottom. The texture just doesn’t make me happy. This one called for my favorite things, I knew it couldn’t go wrong. I made it first several months ago and we have cooked it countless times since. It’s definitely a winner, with a nice fresh salad on the side!
Bacon Jalapeno Popper Quiche
Recipe adapted from: Real House Moms
1 9-inch frozen pie crust (I used deep dish), defrosted
1/2 block cream cheese, softened to room temperature
2 jalapenos, diced and seeded
1 jalapeno, deseeded and cut into rounds (it can be hard to scoop out the seeds while not cutting the jalapeno, but the seeds DO make it spicier so fair warning here!)4 slices cooked crispy bacon, crumbled
1/2 cup whipping cream
1/2 cup half and half
5 large eggs
1 tsp creole seasoning (Tony’s)
salt to taste
Shredded sharp cheddar cheese
Preheat oven to 400 degrees. Prick the pie crust all over with a fork, then bake for 10 minutes. Remove and lower the temperature of the oven to 350.
While the crust is hot, spread the cream cheese evenly over the bottom, then top with the diced jalapenos. In a small pot, bring the whipping cream and half and half to a warm temperature, but do not scald. Beat the eggs in a bowl, then whisk the hot cream into the eggs. Add the bacon, creole seasoning and salt, then pour into the pie crust.
Bake for thirty minutes, then remove from oven and sprinkle the cheese on top, then arrange the jalapeno slices on top of the cheese. Bake another 15-20 minutes, until the cheese is melted and turning a golden brown. Remove and let cool for 5 minutes before slicing and serving.