Sometimes you stumble on a recipe that just blows you away, and this Jalapeño Popper Quiche was exactly that for me. I wanted something cheesy, creamy, and comforting—but with a little kick—and this quiche delivered in the best way possible.
The idea came to me when I was brainstorming meal ideas (with a little help from ChatGPT for inspiration), and after tweaking it in my own kitchen, it turned out so delicious I knew I had to share it here. It’s everything you love about jalapeño poppers—cheese, bacon, spice—baked into a golden, flaky crust.
Why I Love This Quiche
The crust – Buttery, flaky, and golden. Totally worth making from scratch. The filling – Creamy cream cheese, melted cheddar and mozzarella, smoky bacon, and jalapeños in every bite. Easy jalapeños – I used canned sliced jalapeños (just chopped them fine), which made it super convenient and still gave amazing flavor. Plus, I scattered a few slices on top as a pretty garnish! Anytime meal – Perfect for breakfast, brunch, or even a cozy dinner with a side salad.
Ingredients
Flaky Quiche Crust
1 ¼ cups all-purpose flour
½ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
3–4 tbsp ice water
Jalapeño Popper Quiche Filling
6 large eggs
1 cup heavy cream (or half & half for a lighter version)
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
6 oz cream cheese, cubed
6 slices cooked bacon, crumbled
¼ cup canned sliced jalapeños, chopped fine (plus extra slices for topping)
½ tsp garlic powder
Salt & black pepper, to taste
How to Make It
Step 1: Make the Crust
In a bowl, whisk together flour and salt. Cut in cold butter until mixture looks like coarse crumbs with pea-sized bits of butter. Add ice water, 1 tablespoon at a time, just until dough comes together. Form into a disc, wrap, and chill for at least 30 minutes. Roll out on a lightly floured surface to fit a 9-inch pie dish. Press in, trim edges, and pre-bake at 375°F for 10 minutes (use pie weights if you have them).
Step 2: Layer the Filling
Sprinkle the chopped canned jalapeños directly on the bottom of the pre-baked crust. Add half the cheddar, mozzarella, and bacon. Dot with half the cream cheese cubes. Whisk eggs, cream, garlic powder, salt, and pepper in a bowl, then pour over the filling. Top with remaining cheeses, bacon, jalapeños, and cream cheese. Add a few sliced jalapeños on top for decoration.
Step 3: Bake
Bake at 375°F for 35–40 minutes, or until the center is set and the top is golden. Let cool 10–15 minutes before slicing.
Tips & Variations
Canned jalapeños are perfect – They blend right in and give you heat without fussing with fresh peppers. Want it spicier? Add extra jalapeños or a dash of hot sauce to the egg mixture. Cheese swap – Pepper jack cheese would be amazing in place of mozzarella. Make ahead – You can prep the crust the night before or even bake the whole quiche ahead of time and reheat.
Final Thoughts
This Jalapeño Popper Quiche has definitely earned a spot on my repeat recipe list. The flaky crust, creamy filling, smoky bacon, and jalapeño heat come together in the most comforting, crave-worthy way. Using canned jalapeños made it so easy, but you still get that perfect spicy kick in every bite.
If you’re looking for something a little different for your next brunch (or just want a fun dinner idea), give this recipe a try—you’ll be hooked like I was!
Dandychandee 