Jalapeno Popper Quiche Recipe

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Cathy Shelton Modified: March 24, 2022
Jalapeno Popper Quiche Recipe

How To Make Jalapeno Popper Quiche

This jalapeno popper quiche makes a delicious meal for breakfast made with cheddar and cream cheese and jalapenos baked into a flavorful pie crust.

Preparation: 30 minutes
Cooking: 45 minutes
Total: 1 hour 15 minutes



  • 9pie crusts
  • 8ozcream cheese,room temperature
  • 3jalapenos,divided
  • ½cupheavy cream
  • ½cupmilk
  • 6large eggs
  • ¼tsppaprika
  • ¼tspCayenne pepper
  • ¼tspsalt
  • 1cupshredded cheddar cheese
  • ½cupheavy whipping cream
  • 1jalapeno,chopped
  • 1tbsppowdered sugar


  1. Add the chopped jalapeno to ½ cup of heavy cream and let it sit and steep in the refrigerator.

  2. Preheat oven to 350 degrees F.

  3. Add the pie crust to a pie plate. Pinch pieces of cream cheese into the bottom of the pie plate.

  4. Add ½ cup of cheddar cheese, two diced jalapenos, heavy cream, and milk to a small saucepan.

  5. Heat to below boiling and let simmer for 5 minutes. Let cool for 15 minutes

  6. With a whisk, combine the eggs, heavy cream, milk, paprika, cayenne, and salt. Add to the crust and bake for 30 minutes.

  7. Slice the last jalapeno into rings and add to the top of the pie. Cover with last half cup of cheese.

  8. Bake for an additional ten minutes. While the pie is baking for the last ten minutes strain the heavy cream and add to a bowl.

  9. Using a hand mixer, beat the heavy cream until it starts to turn into whipped cream.

  10. Add a tablespoon of powdered sugar and keep beating until it forms peaks.


  • Calories: 981.73kcal
  • Fat: 63.46g
  • Saturated Fat: 27.50g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 23.07g
  • Polyunsaturated Fat: 6.84g
  • Carbohydrates: 90.91g
  • Fiber: 3.25g
  • Sugar: 2.65g
  • Protein: 12.41g
  • Cholesterol: 151.58mg
  • Sodium: 879.69mg
  • Calcium: 138.37mg
  • Potassium: 234.85mg
  • Iron: 2.31mg
  • Vitamin A: 224.61µg
  • Vitamin C: 5.68mg
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