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
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!
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
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.