Jalapeño Popper Quiche
Jalapeños, bacon, corn, green onions, and cheese are added to a basic quiche recipe with a tangy sourdough crust.
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.