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1:10PM

Jalapeño Popper Quiche

It is no surprise that I am in love with the jalapeno, bacon, cream cheese and cheddar cheese mixture.  I mean take a look at my recipe for Jalapeno Popper Dip or the Jalapeno Popper Stuffed Chicken that I’m in love with. Oh and then there is the simple Jalapeno Popper appetizers. I have a slight addiction with the flavors. In fact, I had some leftover this week from a recipe that you’ll see next week sometime, so I put it to good use melted over some tortilla chips. I’m kind of apprehensive to admit this, but I can eat the mixture cold the next day.

Yes. I have a serious problem.

I will attempt not to bore you in the months to come with similar flavors stuffed into recipes, but be prepared for at least one more AFTER today. You got that right; I have an awesome recipe with my beloved spicy and cheese flavors. Take a look at this delicious Jalapeno Popper Quiche. See I can integrate these ingredients into a breakfast when I put my mind to it!

Nutritional Information:
Servings: 8
Serving Size: 1 slice
Calories: 335
Fat: 19.2 g
Carbohydrates: 14.7 g
Fiber: 0 g
Protein: 15 g
Points+: 8

Ingredients:

Recipe adapted from Closet Cooking

1 (9 inch) pie shell, pre-baked

4 ounces fat free cream cheese, room temperature

1 ½ jalapenos, diced

½ cup milk

½ cup cream

5 large eggs, lightly beaten

½ teaspoon paprika

¼ teaspoon salt

¼ teaspoon pepper

1/2 cup to 1 cup cheese {I used extra sharp cheddar!}

1 slice bacon, cooked

Directions:

Preheat oven to 375 degrees F

Spread cream cheese over the bottom of the PRE BAKED pie crust and sprinkle on the diced jalapenos

Heat the milk and cream over medium heat until just before it boils, about 5 minutes and pour into a large bowl

Pour the eggs into the heated cream while stirring constantly

Mix in the salt and paprika with a bit of pepper

Pour the mixture into the pre-baked pie crust

Bake for about 30 minutes or until the eggs are set, the crust is golden and the mixture is completely melted

Remove from the oven, arrange jalapeno slices on top, sprinkle with bacon pieces and cheese

Bake until all of the cheese is melted and everything is golden brown, about 15 minutes

I did a foolish thing and decided to broil it for a minute or two. I walked away. YES FOOLISH! I came back just in time. There are a few charred pieces but nothing that tasted bad. Don’t make the same mistake!!

We really LOVED this! I hope you give it a try!

xoxo Mel 

« Chocolate & Caramel Twix Popcorn | Main | Feta & Strawberry Balsamic Summer Salad »

Reader Comments (13)

I just made this last night for my husband and he ate the whole thing in one sitting! my first quiche ever, it was beautiful and delicious, the one bite i managed to snag!

July 27, 2012 | Unregistered Commentergianna

I have a couple of questions... Is it really only 1 slice of bacon? And it just goes on top, not inside? Also, there is 1 cup cheese in the ingredients list but you didn't say in the instructions whether it goes inside or on top. What kind of cheese? It looks yummy and I can't wait to make it!

September 25, 2012 | Unregistered Commentercorinne

Hi Corinne!! Thanks so much for the comment. I only added one slice of bacon! However, you can easily add another slice or two and mix it in. I totally would have done that, but I only had a couple of slices of bacon and I ate the others. LOL I seriously have no self control. I liked the crunchy bacon sprinkled on top, it did just the trick! Also, I usually use extra sharp vermont cheddar cheese in my jalapeño popper anything - dip, quiche, poppers, macaroni & cheese. I just love the sharpness of the cheese. You could probably use pepper jack, provolone, swiss anything that your heart desires {or what's in your fridge}.I just love sharp cheddar! I hope this answers your questions. I also hope you love this as much as we did!!

September 26, 2012 | Registered CommenterCooking With Mel

Would this turn out without the crust?

September 27, 2012 | Unregistered CommenterJennifer

That's a great question, Jennifer. I have a feeling it would work fine, but it wouldn't really be a quiche. It would be more like a frittata. Just remember, if you don't use the pie crust it will be a little bit more malleable when you want to serve it; meaning, it will fall apart a bit easier! I hope you like it either way you try it!! :)

September 27, 2012 | Registered CommenterCooking With Mel

I am going to be attempting this without the crust tonight, (on a ketogenic diet). This recipe looks amazing!! I think though since I won't be having the crust I'll have to mix the cream cheese in the eggs and cream ( i have to omit the milk and double the cream, again due to dietary reasons). Thanks so much for this wonderful resipe though! Can't wait to try it!!

November 15, 2012 | Unregistered CommenterLaina

You missed Corinne's question about when you add the cheese - to the mix, or on top. I wanna make it today! Thanks!!

December 10, 2012 | Unregistered CommenterLisa

I made this without the crust last night and it was really good (I don't like pie crust). It actually held together pretty good when serving. I also added diced sun-dried tomatoes to mine and it added another yummy part. I think next time, I am going to add the cream cheese to the egg mixture.

January 13, 2013 | Unregistered CommenterKatie

I'm so excited you tried it! I love that you adapted it for your own tastes! Thanks for stopping by to tell me! Come back anytime! ;)

January 13, 2013 | Registered CommenterCooking With Mel

This is SO stinking good! I made it without the pie crust and it was a winner. Thanks! :-)

January 28, 2013 | Unregistered CommenterStacy @ Stacy Makes Cents

Tried this and oh so good!! Fixed with garlic roasted fresh asparagus kiddies and I ate whole thing and was a quick dinner 5stars!!

March 26, 2013 | Unregistered Commenterdiana

It states to add the cheese to the top after the first round of baking. Then throw it back in so it melts. You could also layer the cheese with the egg mixture. Pour half the egg mixture in pan, layer some cheese and pour the rest off the egg mixture on top.

April 1, 2013 | Unregistered CommenterKelley

You should try this with Candied Jalapeños... just another level of flavor to this delicious dish!

August 19, 2013 | Unregistered CommenterCampbell Gardens

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