Bacon Jalapeno Cheddar Quiche is a scrumptious breakfast or brunch dish with a slightly spicy kick. Garnish with salsa and sour cream for a delicious bite!
This quiche is inspired by an omelet served at one of my favorite breakfast spots. The flavors remind me of bacon-wrapped jalapeno poppers. 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.
What is quiche?
Quiche is a French tart with a pastry shell and a custard filling made of eggs and cream or milk. The filling typically includes some type of cheese, meat, or vegetables. Serve this versatile dish warm or at room temperature.
This recipe is filled with peppered bacon, jalapenos, 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 when serving for the perfect bite.
Other add-ins that are great options for quiches include:
- meat - sausage or ham
- cheese - Brie, swiss, goat, and feta are all tasty choices
- vegetables - broccoli, bell peppers, spinach, caramelized mushrooms, sauteed onions, shallots, or leeks, and asparagus
Tips and FAQ's
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, whole milk, or a combination of whole milk and cream, can be used (or simply use half-and-half). 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 foil or parchment paper and fill 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 re-use 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 and 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.
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 above.
- Whisk together the custard filling.
- Layer the add-ins in the bottom of the pre-baked shell. Pour the custard filling over the top.
- Bake until the custard is set in the middle. Cool slightly and slice and serve.
The flavors in this jalapeno quiche blend so well together. I can never eat just one slice! And quiche isn't just for breakfast and brunch - serve for lunch or dinner with a salad. It's a great way to do breakfast for dinner!
More quiche recipes you may enjoy
- Mushroom and Brie Quiche
- Cheese and Tomato Quiche
- Sausage, Butternut, and Gruyere Quiche
- Sausage, Apple, and Cheddar Quiche
- Asparagus, Leek and Brie Quiche
- Broccoli, Ham and Cheddar Deep Dish Quiche
Bacon Jalapeno Cheddar Quiche
- 1 pie crust store-bought or homemade
- 6 slices thick-cut bacon
- ¼ teaspoon black pepper
- 1 jalapeno diced with seeds and membrane removed
- ¼ cup pickled jalapenos chopped (optional)
- 4 scallions chopped
- 1 cup shredded cheddar cheese
- 3 eggs
- 1 ½ cups heavy cream
- ¼ teaspoon white pepper
- scallions, sour cream and salsa for topping
- For bacon, preheat oven to 375 degrees. Arrange bacon on a foil-lined sheet pan. Generously sprinkle with black pepper. Bake 20-25 minutes or until desired crispness. Cool bacon slightly, chop and set aside. Increase oven temperature to 450 degrees.
- In a mixing bowl, add eggs and cream and whisk until fully combined. Stir in white pepper. Set aside.
- In the bottom of the pie crust, layer chopped bacon, jalapenos, scallions, and cheddar cheese. Pour the egg mixture over the top, Place the pie dish on a sheet ban 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 slightly before slicing.
- Garnish with scallions. Slice and serve with sour cream and salsa. Serve warm or at room temperature. Refrigerate leftovers.
- Alternatively, a 9-inch tart pan can be used. Reduce baking time to 25-30 minutes, or until the egg mixture is set.
- 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 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.
Author's note: This post was originally published in November 2018 and has been updated.