For someone who really wants chickens, I’m really not an egg gal. Every once in a while, I can eat a few eggs with no problem, but most of the time, I have to consume them in other ways, like in crepes, on top of avocado toast, the occasional frittata, maybe a breakfast burrito. But my most favorite of any egg-forward option is a quiche. And maybe it’s because I’m a crust-lover, but that doesn’t take away from how delicious my jalapeño popper quiche is.
My fist really good quiche was at a small coffee shop in the town where I went to college. It was simple, cheesy, and had corn as it’s star ingredient. The sweetness of the corn, paired with the savory, buttery crust, really kept me coming back for more.
This jalapeño popper quiche came together because I was craving that corn quiche, but my husband wanted some meat added in. I happened to have a jalapeño on hand, and thus, this show-stopper was born.
Now, in our house, I make this in a homemade sourdough discard crust. You can definitely use a pre-made crust; no problems there. But I will say that the tangy sourdough flavor really adds a lot to this dish.
The crust recipe that I use is this one from Farmhouse On Boone. The recipe makes two crusts (intended as a base and top), but you’ll only need one for the quiche. You can cut the crust recipe in half or freeze one for later use. I have done both, and have had great success. If you have difficulty digesting grains, you’ll need to ferment this crust over night, but you can also bake it straight after mixing.
How to Make Jalapeño Popper Quiche
While your oven preheats, add your pie crust to your dish and prick with a fork. Bake the crust for 15 minutes while you prepare the filling ingredients.
Add the bacon, jalapeño, corn, and cheese to a large bowl. In a separate bowl, mic together the eggs, milk, and seasonings. Add the egg mixture to the bowl with the other ingredients and give it a good mix.
When your crust is baked, dump the filling into the center, and bake for 35-40 minutes- until the center is no longer jiggly and the top is browned. Let cool for 10 minutes, cut, and serve warm.
If you enjoyed this dish, I hope you’ll leave a positive review and come back to pin it and share with your friends.
Jalapeño Popper Quiche
Equipment
- 1 10-Inch Pie Dish
- 1 Large Mixing Bowl
- 1 Medium Mixing Bowl
Ingredients
- 1 Pastry Pie Crust homemade or store-bought
- ½ lb. Bacon fried and chopped
- 1 Jalapeño Pepper diced
- 1 Cup Cheddar Cheese Shredded
- ½ Cup Corn fresh, frozen, or canned
- 6 Eggs
- ½ Cup Milk
- 1 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Garlic Powder
Instructions
- Preheat oven to 350℉
- Line your pie dish with your pie crust and prick a few times with a fork. Pinch the edges or press them with a fork. This part doesn't rally matter- it's just for looks.
- Bake the pie crust for 15 minutes while you prepare the filling.
- In a Large mixing bowl, add the diced jalapeño, cheddar cheese, corn, and cooked bacon. give it a small toss and set aside.
- In a separate bowl, crack the eggs and add the milk and seasonings. Whisk until well combined.
- Add the egg mixture to the other ingredients and mix until well combined.
- Pour the filling into the pre-cooked pie crust, ensuring that the ingredients are evenly dispersed throughout the dish.
- Bake for 35-40 minutes; until the center is no longer jiggly, and the top begins to brown.
- Allow the quiche to cool before cutting and serving.
