[heart_this] · · 43 Comments
A cheesy quiche with all of the flavours of jalapeno poppers including cheddar cheese, cream cheese, jalapenos and a crispy crust!
Jalapeño poppers have to be one of my favourite snacks and I am pretty addicted to them. Recently I have been experimenting with using the signature jalapeño popper flavours in other dishes with great success. Not too long ago I tried a jalapeño popper dip that was even more addictive than the original and the jalapeño popper grilled cheese sandwich quickly made its way to the top of my list no too long after.
When I came across the idea of a jalapeño quiche on Hilah Cooking it immediately reminded me of the flavours of jalapeño poppers. This quiche starts out with a layer of cream cheese that is topped with fresh jalapeño peppers, a creamy egg mixture and finally a layer of melted cheddar cheese. The whole thing is baked in an all butter crust that gets nice and crispy by the time it is done. I was completely taken with the idea of being able to have jalapeño poppers for breakfast in quiche form and I just had to make it!
This quiche is pretty easy to make, though making your own pie crust can be a bit tricky. The one thing that you are going to want to be careful about with this recipe is the heat provided by the jalapeño peppers. If you are not the biggest fan of heat you will want to seed the jalapeño peppers and maybe even cut back to one. If you are a fan of heat you can leave the seeds in like I did and maybe even add an extra pepper. I have to say that this jalapeño popper quiche was really amazing! It is hard to beat a hot, spicy and cheesy quiche for breakfast and with this one I was certainly looking forward to breakfasts this week!
Jalapeño Popper Quiche
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Servings: 6
A cheesy quiche with all of the flavours of jalapeno poppers including cheddar cheese, cream cheese, jalapenos and a crispy crust!
ingredients
- 1 (9 inch) pie shell, pre-baked
- 1/2 cup cream cheese, room temperature
- 2 jalapenos, diced (seed them is you prefer less heat)
- 1/2 cup milk
- 1/2 cup cream
- 5 large eggs, lightly beaten
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1 jalapeno, sliced
- 1/2 cup cheddar cheese, grated
directions
- Spread the cream cheese over the bottom of the 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 it into a large bowl.
- Pour the eggs into the heated cream while stirring constantly.
- Mix in the paprika and salt.
- Pour the mixture into the pie plate and bake in a preheated 350F/180C oven 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 minutes.
Similar Recipes:
Jalapeno Poppers
Jalapeño Popper Grilled Cheese Sandwich
Jalapeno Popper Dip
Zucchini and Feta Quiche with a Brown Rice Crust
Jalapeno Popper Pizza
Breakfast Queso Fundido
Reuben Quiche
Jalapeno Popper Dressing
Southwestern Grilled Chicken Jalapeno Popper Salad
Jalapeno Popper Corn Fritters
Jalapeno Popper Chicken Soup
Jalapeno Popper Deviled Eggs
Roasted Cauliflower, Mushroom and Goat Cheese Quiche with Quinoa Crust
Jalapeno Popper Potato Gratin
Caprese Frittata
Jalapeno Popper Chorizo Cheesecake
Jalapeno and Cheddar Corn Pancakes with Bacon (aka Jalapeno Popper Pancakes)
Jalapeno Popper Skillet Chicken
Jalapeno Popper Cornbread Muffins
Get ALL 17 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!
Reader Interactions
Comments
vanillasugarblog says saw this in a grilled cheese form and now a quiche.
need to make this for breakfast this weekend.Reply
Oh.My.God… This looks amazing!! I am in love with jalapeno poppers too! I am excited to check out the dip and grilled cheese sandwich. =) Thanks for sharing!
Reply
- Kathleen says
I'm bookmarking this right now! I can't wait to make it for my son!
Reply
- Julie says
I really loved your jalapeno popper dip, so this is a must try 🙂
Reply
- Peabody says
My boyfriend would love this…printing it out now!
Reply
- Anonymous says
This is a brilliant idea!
Reply
- Rosa's Yummy Yums says
A gorgeous quiche!
Cheers,
Rosa
Reply
- The Procrastobaker says
This sounds lovely! Im saddened to say ive never had a jalapeno popper but i would definitely like to try this quiche so im sure i would love them! Looks fantastic 🙂
Reply
- Chiara "Kika" Assi says
I love this idea! I'm also addicted to poppers. Too bad they don't sell them around here…
Reply
- Jaana says
Wow,it must be absolutely delicious & it looks so beautiful!
Reply
- Joanne says
Mmm cheesy AND spicy. What more could you ask for in a quiche?
Reply
- We Are Not Martha says
Best idea ever??? I THINK SO!!!!
Sues
Reply
o yum! im a huge fan of quiche but i am always looking for ways to spice it up..this is perfect! xoxo jillian:: cornflake dreams
Reply
- alapatacoja says
Hello from spain
I love the recipes you prepare,
I have already encouraged to do this are few and awaits
RegardsReply
- Carrie says
Do you think I would be able to make this ahead of time and freeze it? I would like to bring it to a get-away weekend and reheat it for Sunday brunch.
Reply
- Cara says
This reminds me of the really delicious chile relleno I had last night – oozing with creamy cheese and cornmeal-crusted, yum!
Reply
- Ellie says
Looks fantastic!! Your food always makes me so hungry 🙂
Reply
- Aleksandra Rybińska says
Kevin this quiche looks truly delicious. You made me very hungry now 🙂
I have never made quiche before and I should try it finally.Greetings from Liverpool 🙂
Reply
- ~Chris says
Sounds awesome! I might have to try it this weekend … maybe with bacon?? 😉
See AlsoCreamy Chicken Filled RollsReply
I just stumbled across your blog and am loving your recipes. I just received 10lbs of feta that needs to be used up, this salad looks a perfect use for it!
Reply
- Foodycat says
Jalapeno popper mac & cheese is made of awesome as well!
Reply
- Cyndi says
I just added this to my "must make" list. It looks divine.
Reply
- robin says
This looks fabulous! I'm featuring your recipe on my Meatfree Monday post this week. Stop by and grab your button if you like
Reply
- Chris says
I want to do this but bake it in my Big Green Egg and add bacon.
Reply
- Samantha Ritchie says
Just made this. I made it into mini quiche using muffin tins. Got 12 medium size quiche using exact same amounts in recipe. Thanks so much. Really delicious!! My husband and my 3year old (made her's with seeded jalapenos) like it.
Reply
Great idea! Love jalapeno poppers, as well, but I've never made them. Must.change.that.now!
Reply
- gamesforkids.name says
ilike it , thank for share , you can visit http://food.gameforkids.naem
Reply
- Hilah says
Jalapeno poppers were what I thought of, too, when I first tasted this quiche. It's so good! Thanks for spreading the word.
Reply
- Kevin says
Carrie: You can make this quiche ahead of time and then freeze it either before or after baking. If you freeze before baking, place it in the oven frozen and bake for an extra 10-20 minutes. If you freeze after baking you can heat it in the oven, from frozen, for about 20-30 minutes.
Foodycat: Jalapeno popper mac n cheese is a great idea!
Reply
- AudreyO says
Wow, this looks delicious. I can't wait to show my daughter.
Reply
- Penny Wolf says
For your (or mine) next challenge "Popper Scalloped Potatoes" complete with the bacon on top! Oh my….that would make for a spunky holiday.
Reply
- Kevin says
Penny Wolf: I definitely have the Popper Scalloped Potatoes on my list to try! It will take scalloped potatoes to a whole new level!
Reply
- Adam says
I am so glad I came across this site, I just love Jalapenos. I am printing out the quiche recipe right now, can't wait to try it out. Thanks for sharing, will be back after I bookmark this site 🙂
Reply
- Cher says
Finally made this tonight and it was fabulous! It will definitely be a part of our regular meals!
Reply
- fabricpixie says
Gonna try to make this low carb without the crust … maybe use riced cauliflower and egg for the crust instead. LOVE Jalapeno poppers!
Reply
- Kevin says
fabricpixie: I rice crust would definitely work! Here is one that I like: Broccoli and Cheddar Quiche with a Brown Rice Crust
Reply
- fabricpixie says
Hi again… nope an actual rice crust would be too high in carbs. I meant using cauliflower and 'ricing' it like can be done for mashed potatoes.
Thanks for trying but I WILL definitely make this work, it is too yummy to pass up.
Reply
- Kevin says
fabricpixie: I will have to look into a cauliflower crust for a quiche. I have seen cauliflower used as a crust for pizza and wanted to try it.
Reply
- Beth Phillips says
This quiche is awesome. Next time my husband wants to try adding bacon. Can't wait to try a few more of your recipes. Thanks for sharing.
Reply
- Richard says
Wow! Made this for breakfast today, Cinco de Mayo 2013. I made a slight change, which may have added to the cooking time. I cooked up some Jimmy Dean sausage (regular), when is was almost done, I tossed in the diced jalapeno. I mixed it with the cream cheese to help make it spreadable. I then spread this along the bottom and the sides (as thin as possible). Baked per directions, but it took about 15 minutes longer for the egg section to reveal a clean toothpick. Other than that, it was a great dish. I made two at the same time and served them for breakfast at the church youth group. Its a hit! Thanks for the receipe.
Reply
- Gus Rivera says
Hi Kevin, I’ve got a question. If you pre-bake the pie shell, doesn’t it overcook when you fill and rebake? That’s 45 more minutes baking time to an already baked crust. Please advise . I’d like to make it as soon as hear back from you. And again, thanks for your help and great recipes!
Reply
- kevin says
The pre-baked pie shell is correct and it does not overcook. Enjoy!
Reply
- Lisa says
Hmm…this sounds so good. It’s currently in the oven. But I used a regular 9″ pie crust and it was full to the top before I’d added half of the egg mixture. I ended up having to put it in a deep dish pan and just letting it overflow the crust. It’s going to be adhered to the pie dish like cement, I imagine, but should still taste okay. Just curious how anyone got all that filling in a regular non-deep dish pie crust.
Reply
