Bacon Jalapeño Cheddar Quiche is a scrumptious breakfast or brunch dish bursting with a trio of savory flavors. Garnish with salsa (or hot sauce) and sour cream for a delicious bite!
This quiche is inspired by an omelet served at one of my favorite breakfast spots. I love everything about this cheesy, meaty, and slightly spicy dish. I love it any time - for breakfast or brunch or with a green salad for lunch or dinner.
Ingredients
This recipe is filled with peppered bacon, jalapeños, cheddar cheese, and scallions. I like to use both fresh and pickled jalapenos for tons of flavor without being too spicy.
Add a dollop of sour cream and salsa or hot sauce when serving for the perfect bite.
Quiche is versatile and can be customized with your favorite flavors.
- Meat - In addition to bacon, sausage and ham are delicious options.
- Cheese - Brie, Swiss, Monterey or Pepper Jack, goat, and feta are all tasty choices that work well in quiche.
- Vegetables - Try adding broccoli, bell peppers, spinach, caramelized onions or mushrooms, shallots, leeks, asparagus, or roasted butternut squash.
- Mushrooms and Brie shine in this Mushroom and Brie Quiche.
Assembling the quiche
Quiche is relatively easy to make with just a few steps. A store-bought pie crust adds ease and convenience. If you have extra time, homemade crusts are delicious, too.
- Shape the pie dough into the pie dish. Blind bake, as explained below.
- Whisk together the custard filling.
- Layer the add-ins (reserving some for the top) in the bottom of the pre-baked shell. Pour in the custard filling. Top with the reserved toppings.
- Bake until the custard is set in the middle, about 45 minutes. Cool for 15-20 minutes. Slice and serve.
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Serving suggestions
Quiche is incredibly versatile and can be eaten for any meal. It's delicious served warm or at room temperature. Here are a few serving suggestions for this bacon jalapeño quiche.
- Breakfast: Serve with a side of berry salad with mint.
- Brunch: Serve with fruit and skillet hashbrowns.
- Lunch: Pair a slice of the quiche with this harvest salad.
Tips and FAQs
A pie dish is commonly used for quiche. Glass or ceramic dishes can go from oven to table. An 8 or 9-inch diameter dish is ideal. When using larger sizes, the outside edge and crust will likely overcook by the time the middle is done.
Tart pans are another great option to use for quiche. They give the crust a fluted edge, which looks fancy. Tart pans tend to be more shallow, so the quiche will bake a little faster.
Both options work fine. It's really a matter of preference and presentation.
I prefer a ratio of ½ cup of heavy cream for every egg. This results in a rich, creamy custard. Alternatively, a combination of whole milk and cream (or half-and-half) can be used. Using low-fat or skim milk may result in the custard filling having a watery taste and less creamy consistency.
Blind baking refers to pre-baking a pie crust before adding the filling. To blind bake, line the crust with parchment paper (or foil) and fill it with pie weights. This step helps to prevent the crust from shrinking during baking.
Pie weights are ceramic or metal beads that are used to weigh down the unbaked crust. They are widely available in most kitchen or home goods stores. But it isn't necessary to go out and purchase pie weights.
Dried beans, rice, or uncooked popcorn kernels work just fine. Although, if used, these items cannot be cooked and eaten afterward. Instead, store them in a container and reuse them for blind baking.
Yes, you can freeze quiche baked or unbaked.
To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection.
Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350 until heated through.
To freeze unbaked: place the assembled quiche on a sheet pan and carefully place it in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap, then aluminum foil, and seal well. The foil-wrapped quiche can also be placed in a freezer-safe plastic bag for extra protection.
Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.
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Bacon Jalapeño Cheddar Quiche
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EQUIPMENT
Ingredients
- 6 slices thick-cut bacon
- ¼ teaspoon black pepper
- 1 pie crust (store-bought or homemade)
- 3 large eggs
- 1 ½ cups heavy cream (Note 1)
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese
- 1 jalapeño (diced with seeds and membrane removed)
- ¼ cup pickled jalapenos (chopped)
- 3 scallions (chopped)
- sour cream and salsa or hot sauce (for topping)
Instructions
Bacon
- Preheat the oven to 400℉. Arrange bacon on a foil-lined sheet pan. Generously sprinkle with black pepper. Bake for 15-20 minutes or until desired crispness. Transfer the bacon to a paper towel-lined plate and cool. Chop and set aside. Decrease oven temperature to 375℉.
Crust
- Shape the pie crust into an 8 or 9-inch pie dish. (Note 2) Line with parchment paper (or foil) and add pie weights. Bake the crust (at 375℉) for 15 minutes. The edges should be lightly browned. Remove the parchment paper and weights. Use a fork to "dock" (poke holes) in the crust. (Note 3) Bake for another 5 minutes until lightly golden brown. Remove from the oven and set aside. Reduce the oven to 350℉.
Filling
- In a mixing bowl, add eggs, cream, and pepper and whisk until fully combined.
- In the bottom of the pie crust, layer bacon, cheddar cheese, jalapeños, and scallions, reserving some of each for the top. Pour the egg mixture over the top. Finish with the reserved add-ins.
- Place the pie dish on a sheet pan and bake 40-45 minutes until eggs are set. If the crust starts to darken too much during baking, cover the outer crust with aluminum foil. Cool the quiche for 15-20 minutes before slicing.
- Garnish with sour cream, hot sauce, and scallions, if desired. Serve warm or at room temperature. Refrigerate leftovers for up to 5 days.
Notes
- Alternatively, a combination of whole milk and cream (or half-and-half) can be used. Using low-fat or skim milk may result in the custard filling having a watery taste and less creamy consistency.
- Alternatively, a 9-inch tart pan can be used. Reduce baking time to 25-30 minutes, or until the egg mixture is set.
- Pricking the bottom crust with a fork allows steam to escape which prevents the crusts from bubbling up in the oven.
- Quiche can be frozen either baked or unbaked. To freeze baked: After baking, place the sheet pan and quiche in the freezer and freeze until solid. Wrap the quiche with plastic wrap, then aluminum foil. A freezer-safe plastic bag can also be used for more protection. Freeze the baked quiche for up to two months. When ready to serve, bake from frozen at 350°F until heated through. To freeze unbaked: place the assembled quiche on a sheet pan and carefully place in the freezer for several hours until firm. Wrap the frozen quiche with plastic wrap and then aluminum foil and seal well. The foil-wrapped quiche can also be placed in a freezer-safe zipper-top bag for extra protection. Freeze for up to one month. When ready to serve, bake from frozen, allowing an additional 10-20 minutes.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
This post was originally published in November 2018 and has been updated.
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