Make an EASY and delicious bacon & roasted jalapeño quiche for breakfast or brunch. Bursting with flavor and a little heat.
It’s tiiiime!! I’ve been talking to you all week about this quiche. It’s been brunch week here at the House of Yumm. We’ve had Bellini Margaritas, Southwestern Breakfast Potatoes, and now today we have this Bacon & Roasted Jalapeño Quiche.
This is the highlight of our brunch. And it is bursting with flavor. From the creamy custard, to the roasted peppers, the crisp bacon, the heat of the jalapeño, and the spice of the cumin.
This quiche is very easy to make. It’s crustless, which makes it easily a gluten free dish. Plus easier in that we don’t have to make the crust. Score!!
Pretty much the most time consuming part of this dish is roasting the peppers.
The easiest way to do this is to cut the peppers in half, place them on a baking sheet lined with foil and place them under the broiler. Once the skin is black, in about 10 minutes, they’re roasted!
Place them in a plastic baggie, trust me it won’t melt, and the steam will make the skins peel off super easy.
Load all the goodies on the bottom of the greased quiche dish. Spread them around so it’s an even layer. Then pour the egg and cream mixture over the top.
That’s really all there is to it.
I’m not going to lie, the jalapeños pack a kick to this quiche. Not all over. But every once in a while there will be a bite that will make you say, “yup..there’s jalapeño in here.” Which personally I love. It’s not heat to the point that it’s not enjoyable.
I’m just giving you a warning, that if you’re not a fan of jalapeño heat, you probably shouldn’t be making this. Or leave out the jalapeño and just use the bell pepper.
And there you have it! A Mother’s Day Brunch. All laid out for you. The best part is, you can just cook up the full pound of bacon, half goes to the quiche, half to the potatoes.
They do bake at different temperatures, but I was able to bake the quiche at 350, stick the potatoes in for a while. Then when the quiche was done, pull it out of the oven, and crank up the heat on the potatoes to crisp them up. The extra time for the potatoes works perfectly to allow the quiche to cool down.
Bacon & Roasted Jalapeno Quiche
- Slice the jalapeño and red bell pepper in half, and remove the top. Place them cut side down onto a cookie sheet that is lined with foil. Place under the sheet under the broiler and broil for about 10-15 minutes, until the skin of the peppers starts to turn black and looks wrinkled.
- Remove the peppers from the oven and place into a plastic sealable bag. Leave them there to cool for about 10 minutes. Once cooled remove from the bag and remove the skin, it will just peel off. And remove the seeds from the inside. Dice the peppers.
- Add the crumbled bacon, peppers, and cheese to the bottom of a greased 10 inch quiche dish. Spread around into an even layer.
- In a small mixing bowl add the eggs, beat until frothy. Add in the cream and milk, and all the spices. Whisk until combined and frothy.
- Pour over the top of the bacon and pepper mixture.
- Bake at 350°F for about 30 minutes or until fully cooked.
- Remove from oven, and allow to cool. Serve slightly warm. Enjoy!
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