Arizona Quiche

We have overnight company quite often so I am always on the look out for delicious breakfast dishes.  I recently noticed this recipe for quiche on Real Housemoms and knew as soon as I saw the pictures I would have to give it a try.  It was as good as I had hoped, and I have made it many times over the last few months.  It tastes just like a jalapeno popper!  It isn’t overly spicy, just full of flavor from bacon, jalapenos, and two kinds of cheese.  It is definitely comfort food for breakfast so for those times when you want to pamper your guests, this is the perfect dish!

A bonus, for us non-morning people out there, is you can do some of the prep ahead of time, such as chop your jalapenos, and fry up the bacon.  Be sure you get rid of the membranes and seeds in the jalapenos, or your guests may think their mouth is on fire!  You also may want to use gloves while chopping the jalapenos because if you touch your eyes, you may think your eyes are on fire.

Then all you have to do in the morning is pre-bake the pie shell (I love Marie Callender’s the best), spread cream cheese on the bottom of the crust, and

throw the jalapenos into the bottom of the shell, pressing down into the cream cheese.

Next, heat up the cream and drizzle into the eggs slowly, add some spices, pour into the pie shell, and finish baking.

The last few minutes, you sprinkle the quiche with grated cheddar cheese, which you can also grate ahead of time.  You end up with one of the best, tastiest quiches I’ve ever eaten!  I serve it with Raspberry Lemon Muffins and fruit salad.

I think this would be a great dish to fix for Father’s Day, too.  Rumor has it that real men don’t eat quiche, but I think this quiche could actually win those manly men over.  Feel free to call it bacon pie if you need to, though! 🙂

• Servings: 6
• Time: 1 1/2 hours
• Difficulty: easy
• Print

• 9 inch frozen pie crust (Marie Callender’s recommended)
• 4 oz. cream cheese, softened
• 2 jalapenos, finely diced, removing membranes and seeds first, (gloves recommended for this as oils from chiles get on hands and if eyes are touched afterwards it really burns)
• 1 jalapeno, sliced into rounds for garnish
• 3 slices bacon, cooked crisp and coarsely crumbled
• 2 cups cheddar cheese, grated
• 1/2 c whipping cream
• 1/2 c half-and-half
• 5 large eggs
• 1 tsp. paprika
• 1/2 tsp. salt or to taste
• sour cream, optional for garnish or topping

1. Do any prep work needed, such as fry and crumble bacon, dice jalapenos, and grate cheese.  All of these things can be done the day before and put in the refrigerator until needed.
2. When ready to make quiche, preheat oven to 400 degrees.
3. While oven is preheating, thaw frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes.
4. Bake crust for 10 minutes on a baking sheet.
5. While crust is baking, soften cream cheese in microwave for approximately 20-30 seconds until easily spreadable.
6. Remove the crust and lower the oven temperature to 350 degrees.
7. While crust is hot, spread the cream cheese all over the bottom as evenly as possible.
8. Sprinkle the diced jalapenos evenly over the cream cheese (the rounds are for garnishing later).  Gently press the diced jalapenos into the cream cheese.
9. Put the cream and half-and-half into a medium pan and put it over medium heat about 3-5 minutes or until tiny bubbles appear around the edges.  Take off heat just before it boils. Set aside.
10. Beat the eggs together in a bowl.
11. VERY SLOWLY, drizzle the hot cream mixture into the eggs, WHISKING CONSTANTLY to combine.  (If you do this too quickly you will end up with scrambled eggs.)
12. Add the paprika, salt, and bacon into the hot cream mixture and stir until combined.
13. Carefully pour cream into the crust, making sure bacon is evenly distributed.
14. Bake on a baking sheet for 35-44 minutes or until eggs are just set and no longer jiggly in the middle.  Watch carefully after 35 minutes.
15. Remove quiche from oven, sprinkle cheese on top, and put back in the oven for 2 minutes until cheese is just melted.  Be careful not to overcook.
16. Cool about 10 minutes before serving for easier slicing.
17. Garnish with sour cream and jalapeno rounds if desired.  (I put sour cream into a baggy and piped circles onto the pie, then topped with the jalapeno rounds.)
18. Refrigerate any leftovers.

Notes:  I tried freezing this recipe after it was baked, but did not like the texture of it after it was frozen and reheated.

Recipe from Cook AZ I Do, originally found on Real Housemoms Blog

 

 

 

 

 

 

 

 

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