Bacon Bomb Jalapeño Popper Quiche
Dropping a bomb dish! Our Bacon Bomb Jalapeño Popper Quiche with its buttery crust is filled with velvety cream cheese, fluffy eggs, a little kick of jalapeno heat and loaded with bacon flavor. This one is going to blow your mind!
Bacon Bomb Jalapeño Popper Quiche
PS Seasoning
4
15 minutes
40 minutes
American
Baked Goods
Dropping a bomb dish! Our Bacon Bomb Jalapeño Popper Quiche with its buttery crust is filled with velvety cream cheese, fluffy eggs, a little kick of jalapeo heat and loaded with bacon flavor. This one is going to blow your mind!
Ingredients
- 1 Pie Crust- Docked
- 4 Oz Cream Cheese- Softened
- 1/2 Cup Heavy Cream
- 1/2 Cup Half and Half
- 5 Eggs- Beat
- 1 T Bacon Bomb Jalapeño Hickory
- 3 Jalapeños- 2 Diced, 1 Sliced
- 1/2 Red Onion
- 3 Slices Bacon- Cooked, Chopped
- 1 Cup Cheddar Cheese- Shredded
Directions
- Preheat oven to 400.
- Place pie shell in a greased pie pan and dock the crust with a fork.
- Bake for 10 minutes. Remove crust and turn oven down to 350.
- In a small sauce pan over medium heat, whisk cream and half and half and warn until small bubbles form on the edges, just before mixture comes to a boil.
- In a medium bowl whisk eggs, Bacon Bomb and then add in the cream mixture until combined.
- Spread softened cream cheese on the base of the crust, then layer diced jalapeños, onions, bacon and finally the egg mixture.
- Bake for 35-40 minutes total. After about 20-25 minutes after the egg mixture is mostly set, place sliced jalapeos on and sprinkle with cheese.
- Finish baking for another 10-15 minutes until egg layer is firm.
- Remove and cool for 10 minutes before serving.
