Bacon and Roasted Jalapeno Quiche
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!
Servings: 8
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 heavy cream*
- 1 cup 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
Milk & Heavy Cream- these are approximate amounts needed. Ensure you are using a total liquid measurement (eggs + milks) of 2 1/2 cups (600 ml).
Special Tools (affiliate links)-Glass Pie dish | pie weights | large measuring cup | whisk | pie server
Pie Crust- You can use a store-bought or homemade crust for this recipe. My homemade all butter pie crust makes exactly one pie crust.
Nutrition
Calories: 324kcal | Carbohydrates: 13g | Protein: 10g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 141mg | Sodium: 402mg | Potassium: 180mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg