Jalapeño Popper Quiche

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Jalapeño Popper Quiche

Jalapeño Popper Quiche

Jalapeño Popper Quiche


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 cup cheese {I used extra sharp cheddar!}

1 slice bacon, cooked


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

Arrange a few of the jalapenos and bacon pieces on the top of the quiche

Bake for 30 to 45 minutes or until the eggs are set, the crust is golden and the mixture is completely melted


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