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Spice up breakfast or brunch time with this Bacon and Roasted Jalapeño Quiche. A combination of milk and cream creates a rich, creamy filling packed with bacon and jalapeño all baked in a flaky pie crust. This quiche is always a hit whenever it’s served!
I originally posted this recipe in 2016, and have updated it with new images and more tips for success. The recipe has changed slightly for better results in texture and flavor. Changes are outlined in the post below.
All about this Bacon Jalapeño Quiche
Why you will love this recipe:
- Flavor– So much to love with this quiche! The salty, smoky bacon paired with the jalapeño, all baked in a buttery pie crust.
- Texture– Using a combination of milk and cream, plus paying attention to our ratio of egg to cream, gives us the creamiest, smoothest egg custard in our quiche. Paired with the flaky pie crust and it’s a winning combination.
- Make Ahead– Quiche is a perfect make ahead dish that can be easily reheated the next morning for a breakfast or brunch. This is one of my favorites to make when hosting people for brunch because I can get everything made the day before.
Key Ingredients Needed
- Pie Crust- If possible, make it homemade. My all butter pie crust is simple and easy to make, only requires a couple ingredients and can be made ahead of time and stored in the freezer.
- Milk & Cream- The combination of both milk and cream gives a wonderful texture without being too thick.
- Eggs- This recipe calls for 5 eggs using a regular size pie dish. If you are using a deep dish, you may need to increase the amount. Just follow the instructions to use 1/2 cup of liquid (118 ml) per egg to keep the ratio balances.
- Salt & Pepper – for extra flavor.
- Bacon- gives a smoky, and meaty flavoring.
- Jalapeño- Adds some color and a bit of spice. If I am preparing this for other people and I’m unsure of how they like spice, I dice up one jalapeño, keeping the pieces small. I haven’t had anyone comment on the spice level doing this. For the spice lovers, do 2 jalapeños and keep the slices larger to get more heat when you get one in your bite.
How to make a Bacon Jalapeño Quiche
Find the complete recipe card below with measurements and full instructions.
- Blind bake the pie crust. You can use a store-bought or a simple all butter pie crust recipe (this is a great quick and easy method!) Blind baking ensures that the crust is flaky and not soggy.
- While the pie crust is pre-baking, prepare the fillings. Cook the bacon and chop it up. Then remove the seeds and membranes from the jalapeño and sauté in a small skillet with a small amount of avocado oil. Remove the jalapeños from the skillet and place both the jalapeño and the bacon on a paper towel to blot off any excess oil.
- Crack the eggs into a measuring cup (this helps to get the right amount of milk and cream) We want to have 1/2 cup of liquid per egg. So for every egg we add enough cream/milk to get 1/2 cup of liquid. Since we’re using 5 eggs we want 2 1/2 cups of liquid or 600ml. For more information on this check out our post on How to Make Quiche.
- Sprinkle half of the fillings into the pre-baked pie crust, and add the rest into the egg mixture. Whisk to combine. Then pour the egg mixture into the prepared pie crust. Bake until the center is only slightly wobbly, it will be firmed up but soft.
Make Ahead Tips
Prepare the quiche according to the recipe. After baking, remove from the oven and allow to cool to room temperature. Cover the quiche tightly and store in the refrigerator. When you’re ready to bake, remove the dish from the fridge and preheat the oven to 275℉/135℃. Reheat the quiche for approximately 20 minutes.
To freeze, cool the baked quiche to room temperature, then cover tightly with a couple sheets of aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator or on the counter, then bake at 275℉/135℃ for 20-30 minutes until warmed through.
Bacon Quiche FAQs
Any bacon will work in a quiche. If you prefer a smoky flavor you can use a hickory smoked bacon. Thick or thin cut will work in the quiche, it really comes down to preference. You can also sub the bacon in this recipe for a leaner turkey bacon.
Yes, cooking the bacon before adding it to a quiche allows the fat to render out and be discarded. Having the bacon cook in the quiche would release too much liquid and affect the texture of the egg custard.
Serving Suggestions
Serve this quiche with some Breakfast Potatoes, a Fruit Salad, or some Lemon Muffins for a bright, and flavorful brunch or breakfast meal.
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Bacon and Roasted Jalapeno Quiche
Ingredients
- 1 pie crust unbaked
- ½ pound bacon cooked & chopped
- 1 jalapeño seeds and membranes removed, sliced
- 1 teaspoon avocado oil or other cooking oil
- 5 large eggs
- ½ cup (118 ml) heavy cream*
- 1 cup (236 ml) milk*
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Prepare Crust: Preheat oven to 350 degrees. Roll pie crust out and fit into 9 inch pie dish. Trim any excess crust and flute the edges.
- Blind Bake Crust: Line the inside of the pie crust with parchment paper and fill with pie weights or beans (I use pinto beans) make sure that they are up against the sides of the pie crust. Bake the crust for about 15 minutes. Remove the weights and then bake for another 10 minutes. Remove from the oven and allow to cool. The crust will be golden.
- Prepare Fillings: Drizzle a small amount of avocado oil into a skillet and heat over medium heat. Add the sliced jalapeño and sauté, stirring occasionally until softened. Jalapeño should have some darkened spots from cooking. Remove from the skillet and place on a paper towel to blot dry.
- Prepare the egg mixture: add the eggs to a large measuring cup. Add the heavy cream, then add the milk, the total measurement of the eggs, cream and milk should come to 2 and 1/2 cups (600 ml). Add the salt and pepper.
- Mix: use a hand mixer, or whisk vigorously, to ensure the egg and cream mixture is completely mixed.
- Add Fillings: Spread half of the desired fillings on the bottom of the pie crust. Then add the remaining bacon and jalepeño to the egg mixture, whisking to combine. Pour the egg mixture into the prepared pie dish.
- Bake: Bake the quiche at 350℉/177℃ degrees for about 45 minutes. The quiche will be slightly wobbly in just the center.
- Cool: Allow to cool for about 20 minutes to room temperature. Quiche can be served warm, cold, or room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
