Arizona Quiche

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!

Arizona Quiche

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.

Arizona Quiche

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

Arizona Quiche

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

Arizona Quiche

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

Arizona Quiche

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.

Arizona Quiche

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! 🙂

Arizona Quiche

Arizona Quiche

  • 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

Arizona Quiche

 

 

 

 

 

 

 

 

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About Shari

My name is Shari, and I am an Arizona native and married mother of 3 who loves to cook and bake and figure out how to garden successfully in our suburban home in the desert. On this blog you will find a combination of savory and sweet recipes that have been tested by me, along with many tips to help you be successful. I hope you enjoy them! (cookazido.com)
This entry was posted in Breakfast, Cinco de Mayo, Company, Father's Day Recipes, Mexican, Recipes and tagged , , , , , , , . Bookmark the permalink.

39 Responses to Arizona Quiche

  1. Sounds amazing! I totally want to try this soon. 🙂

    • Shari says:

      Thank you, Andrea! I hope you get a chance to make it. If you like the taste of jalapenos and bacon, I’m sure you would enjoy it. I appreciate your comment!

  2. dunjabounds says:

    OH that looks so yummy, I actually want to eat this now as an afternoon snack – haha! Beautiful photos!

    • Shari says:

      Thanks so much, Dunja! We have eaten it for dinner and my husband takes it to work for lunch so it works for all meals, and I’m sure snacks as well. 🙂 I appreciate you stopping by!

  3. Dee Dee Creed says:

    So glad you posted the recipe! I agree the best quiche, so glad we got to have it at our brunch. I am planning to make it a lot at the cabin this summer. Thank you!

    • Shari says:

      You’re so welcome, Dee Dee! I’m glad I got a chance to post it. So many times I want to post a recipe, and don’t get pictures of it so it never gets on here. I really enjoyed being with all of you at the brunch. Thanks for being such a sweet supporter of this blog!

  4. This looks really good, Shari! The perfect Arizona dish. 🙂 Great step by step instructions and helpful tip about wearing gloves when chopping jalapenos. I’ve chopped jalapenos with bare hands before. It didn’t hit me at first, but later it felt like my hands were on fire! Ouch! I had to soak my hands in vegetable oil to get some relief.

    • Shari says:

      Thank you, Sandra! I usually don’t wear gloves when chopping jalapenos and just tell myself I won’t put my hands in my eyes, but I always forget and do it anyway. It can even hurt a day later after washing your hands 20 times. Amazing! For being so hot to handle they sure taste good, though. Great idea to soak your hands in oil to stop the burning. I appreciate you sharing that.

  5. Thats a gorgeous and delicious quiche. I love the layering you did with the cream cheese and peppers etc… looks amazing. I love quiche.

    • Shari says:

      Thank you, Suzanne! I love quiche, too, especially all the flavors in this one. I am very happy to pass along the recipe. Appreciate you stopping by!

  6. nancyc says:

    This quiche looks so delicious! Love the cream cheese and jalapenos in this!

    • Shari says:

      Thank you, Nancy! Cream cheese and jalapenos are such a great combination. I tend to want to try every recipe I see that has those ingredients in it. I hope you’re having a great weekend and thanks for stopping by!

  7. atkokosplace says:

    I could definitely dig into something like this! I think if i’m not careful I could eat it all by myself! Thank you kindly for sharing your recipe! Best, Koko 🙂

    • Shari says:

      You’re so welcome, Koko! I could definitely eat it all by myself, too. In fact, I sent the leftovers with my husband to work after I had a couple pieces because I knew I would want to eat too much of it. It is very nice to meet you. Thanks so much for stopping by and commenting!

  8. Shari, this looks amazing! I’ll be keeping this one for overnight guests as well!

  9. cheri says:

    What a great idea, this is perfect for entertaining, thanks Shari!

    • Shari says:

      Thank you, Cheri! It is great for entertaining because you can do so much ahead of time. I love the southwestern flavors, too. I appreciate your comment!

  10. Love the look of this!! I have a whole bunch of jalapenos that I want to use in my fridge, and this is the perfect solution!!

    • Shari says:

      Thank you so much, Cathleen! This would be a great dish to make with all of your jalapenos. You might need to make 2, though, since each quiche only requires 2 jalapenos. Maybe you can make some salsa to serve with the quiche as well! 🙂 I appreciate you stopping by and commenting!

  11. I have to say I am a non-quiche person, but this looks A-MAZ-ING! I didn’t know quiche could be so interesting, with so many flavours.

    You’ve done a good public service, Shari, by opening my (closed) mind when it comes to quiche.

    • Shari says:

      Thanks for being honest about your feelings on quiche, Ruth! Are you not an egg person? I wasn’t for a long time. My husband is, though, so I’ve learned to like them over the last 30 years. For the first part of our marriage, he was always the one to make breakfast. He was so much better at it than I was. I like the fact that you can add anything to a quiche to change the flavors. I also love pie crust so that is probably the real reason I like it. Thanks for your comment! Glad I could be a public service. 🙂

      • Wow – good for you for being dedicated in acquiring a taste for eggs. Employing hubby to make breakfast is the best way to acquire that taste, no?

        I like some eggs (scrambled, devilled, egg salad), but I cannot abide soft or runny eggs – *shudder*. I am still trying to perfect pickled eggs, but I’m not sure I’ll ever be happy with those. However, your quiche recipe really was a revelation to me.

  12. YUM!!! This quiche looks awesome!!! WOW!

  13. The jalapeno base really kicks it up a notch on the spice scale! Delicious quiche, Shari:)

    • Shari says:

      Thank you very much, Peri! I was actually surprised at how mild it was when you leave the seeds and membranes out. You are just left with the jalapeno taste. I really like that flavor, though, and was glad it wasn’t too spicy for guests. I appreciate you stopping by!

  14. Wow, this quiche looks amazing! I love that the base is covered in jalapeños! 😀

    • Shari says:

      Thanks a lot, Claudia! I loved that part too. Also, the cheeses are what attracted me. It’s a great combination of flavors. I appreciate you stopping by and leaving a comment!

  15. Wooooow dis is divine

  16. rozpaige says:

    This sounds so delicious and something doable for me since I’m such a klutz at preparing most Mexican / Southwestern recipes! I love the cheesiness underneath and on top! And those jalapeños on top, Mmmm, Shari! Thanks of this Arizona quiche recipe!

    • Shari says:

      You’re so welcome, Roz! This is definitely a more doable Mexican food recipe than most. I love all the cheese, too. I have sure been loving seeing the beautiful flowers in your yard on Instagram. Keep them coming! 🙂 Hope you are enjoying your summer so far. Thanks for your comment!

  17. Oh my word! This looks sooooo amazing! I am gonna put this is on my bucket list! 🙂

    • Shari says:

      Thank you so much, Kloe! If you like jalapenos, I think you would like this quiche. It isn’t too hot either as long as you don’t use the membranes and seeds of the jalapenos. I appreciate your comment!

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