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This Jalapeno Popper Quiche is a fun way to spice up your breakfast or brunch! It’s classic quiche meets everyone’s favorite spicy appetizer!
We have some pretty amazing pepper varieties growing in our garden this year! We’re growing orange bell peppers, Sweety Drop peppers, Cubanelle peppers, Pimento peppers, and Coolapeño peppers. It’s our first year seeing coolapeno plants available. They’re a heatless variety of jalapeno peppers. It’s kind of crazy! They look exactly like a jalapeno, but they’re all pepper flavor. No heat!
It’s been nice to have heatless varieties of peppers this year since we haven’t been eating much spicy food. Ever since my husband started having trouble with acidic foods, we’ve cut back on a lot. Including our favorite spicy foods! I still get cravings for it from time-to-time. But since the summer heat’s been kicked up to 90, I’m already sweating my face off and would rather not have to feel anymore heat. Especially from my food!
The first time I made this quiche, I used one of our coolapeno peppers. This last time, I made it – well, we had eaten all of the fully grown coolapenos, so I grabbed a couple jalapenos from the store. My husband isn’t much of a quiche eater, so I didn’t have to really worry about the spice level. It wasn’t too bad anyway since I only used one jalapeno pepper. I also seeded the jalapeno and removed the ribs (both hold heat).
This quiche has quickly become a make-again breakfast recipe. It’s easy to put together, has a ton of jalapeno popper inspired flavor, and makes a great heat-and-eat breakfast! Like a classic quiche, I’ve added heavy cream, a mixture of cheeses, and bacon to my egg mixtures. It’s not the healthiest breakfast, but it’s pretty damn delicious and worth every single calorie!
If you’re worried about the calorie count in this Jalapeno Popper Quiche, there are a few ways you can lighten it up:
- Go crustless (especially if you’re like me and can’t make a pretty crust edge to save your life)! Grease a pie plate, whip up the egg mixture, pour it into the pie plate and bake!
- Instead of heavy cream, whisk in milk.
- Use turkey bacon or low sodium bacon to cut calories and salt.
- Ditch the brie and sub in a different cheese, or just use a low fat cheddar.
- And if jalapenos aren’t your thing, sub in your favorite heatless pepper.
Just use the same amount of ingredients that you would in the recipe below and you’ll have a lighter version of this Jalapeno Popper Quiche!
- 1 store bought pie crust (or homemade if you're fancy like that)
- 6 large eggs
- 1 cup heavy cream
- 6 slices bacon, cooked and roughly chopped, with a little set aside for garnishing
- 4 oz. triple creme brie, cubed
- 1 jalapeno, seeded and chopped
- 1 cup shredded cheddar blend, divided in half
- Salt and pepper, to taste
- Optional: scallions for garnish
- Preheat the oven to 350 degrees. Prepare the pie crust in a pie plate and set aside.
- In a mixing bowl, whisk the eggs and heavy cream together. Season with salt and pepper.
- Add the bacon, brie, jalapeno, and half of the cheddar to the bottom of the pie crust.
- Pour the egg mixture into the crust.
- Bake the quiche for 40-45 minutes, or until the eggs are set.
- While the quiche is still warm, add the other half of the cheddar cheese on top and allow to melt.
- Garnish with chopped bacon and scallions. Then, serve.
You might think this Jalapeno Popper Quiche is heavy because of the cream and cheese in it. But it’s not at all! The eggs are so fluffy and light and the cheese melts perfectly into every inch of this quiche. Make it ahead of time or serve it as breakfast, brunch, lunch, or dinner!
Did you make this Jalapeno Popper Quiche recipe? Make sure to share your delicious pics with the hashtag #livinglavidaeats and tag me @lavidaholoka!
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