Perfect to switch up your breakfast meal prep.

Jalapeño Popper Crustless Quiche is cheesy, high in protein, and still packs a little kick. It’s all the things you love about a bacon-wrapped jalapeño popper.

A white ruffled pie dish with jalapeño popper quiche, with a slice on the plate and a pie cutter.

My Love for Jalapeño Poppers

I have always enjoyed a jalapeño popper as an appetizer at a party, but when I bought my first home and moved to a new neighborhood, there was a new pizza joint up the road we knew we had to give a try. Spoiler alert: we order from there regularly now.

They had the best jalapeño poppers. I don’t think they’re anything super special, probably frozen in a box and fried in the kitchen, but it re-sparked my love for them and got my wheels turning.

I live a life very much around an “everything in moderation” approach, but I was thinking through one Sunday afternoon what I wanted to eat for breakfast every day the following week, tired of the same old things. We had just eaten these jalapeño poppers for lunch alongside pizza while watching the Sunday football games. In turn, this jalapeño popper quiche was born, with a little extra protein but the same savory flavors I look forward to in those poppers from down the street.

Jalapeño Popper Crustless Quiche Ingredients

The base of the quiche is pretty consistent with most quiche recipes. Eggs, milk, cream. All of the remaining ingredients are how we turn it into a jalapeño popper quiche!

Fresh Ingredients

eggs
whole milk
heavy cream – just a small amount, it really makes the quiche creamier
extra sharp cheddar – we want cheese we can really taste!
cooked bacon – the microwaveable kind works great here as a time saver
fresh jalapeños – I remove the seeds to reduce the heat
shallot – gives us an onion-y garlic flavor without the overwhelming taste of regular onion
green onions – to add in and top with any extra!

Pantry Ingredients

garlic powder
kosher salt
olive oil

All of the ingredients to make jalapeño popper quiche including a bowl of milk, eggs, jalapeños chopped, shredded cheese, seasonings, bacon pieces, shallot, and sliced green onions.

How to Make a Jalapeño Popper Crustless Quiche

Prep: Prep and chop your ingredients and get the oven preheated.
Sauté the Veggies: Sauté the shallot and jalapeños in a small amount of olive oil until just softened.
Whisk: Whisk together the eggs, whole milk, heavy cream, garlic powder, and kosher salt.
Add your Mix-ins: Stir in the cheddar, bacon, green onions, and sautéed jalapeño/shallot mixture.
Pour & Bake the Quiche: Pour the mixture into the greased dish and bake until the center is set and the top is golden.

Step by step ingredients to make jalapeño popper quiche including combining your eggs and milk, sautéing your peppers and onions, add it all together in a bowl, and add it to a pie dish.

When to Serve a Jalapeño Popper Crustless Quiche

I love a crustless quiche as breakfast meal prep. You can whip it up on the weekend and heat up a slice every work day morning. I am very habitual with my breakfast and often end up burnt out on my usuals, this has been a great switch.

Quiches are also great for brunch. With this quiche being on the savory side, it works well alongside both breakfast and lunch foods. Your family or guests will only need one slice if served with other options. I like to have it with some fruit on the side and breakfast chicken sausages.

Storage Tips

This quiche lasts in the fridge for up to 4 days. I keep it right in the pie dish and tightly wrap with plastic wrap. Or you can slice it up and place them in an air-tight storage container so it’s easy to take out a single slice in the morning.

Place a slice on a microwaveable plate and microwave 45 seconds to 1 minute until heated through.

Looking for other quiche ideas? This Broccoli and Cheese Crustless Quiche is another loved version of quiche around here.

Jalapeño Popper Crustless Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Aimee Iorio
Total Time: 1 hour
Yield: 6 slices 1x

Print Recipe

Description

A bacon-wrapped jalapeño popper inspired quiche.

Ingredients

Scale

6 large eggs
¾ cup whole milk
¼ cup heavy cream
1½ cups extra sharp cheddar, shredded (4 oz)
5 strips cooked bacon, chopped (or ½ cup bacon pieces)
2 fresh jalapeños, seeded and finely diced
1 shallot, finely diced
½ tablespoon olive oil
2 green onions, sliced
1 teaspoon garlic powder
1½ teaspoons kosher salt

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie dish.
In a skillet over medium heat, sauté the diced shallot and jalapeños in ½ tablespoon olive oil until softened. Let cool slightly.
In a large bowl, whisk together 6 eggs, ¾ cup whole milk, ¼ cup heavy cream, 1 teaspoon garlic powder, and 1½ teaspoons kosher salt.
Stir in ¾ cup shredded extra sharp cheddar, 5 strips chopped and cooked bacon, sliced green onions, and the sautéed jalapeño and shallot mixture.
Pour the mixture into the greased dish and bake for 30-35 minutes, or until the center is set and no longer jiggles when you gently shake it.
Let it set for 10 minutes before slicing. Enjoy!

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Method: Stovetop, Oven

Frequently Asked Questions

How do I increase the heat?

You can leave the seeds in the jalapeño for extra heat, it really packs a punch.

What can I use in replacement of heavy cream?

You can replace the heavy cream with half and half or fill it in with additional whole milk. Keep in mind that the heavy cream is what helps make the fluffy, decadent texture though!

Do I have to soften the veggies?

You don’t have to but I would highly recommend it. The shallot is diced so finely it won’t be as noticeable, but the jalapeño will be noticeably more crunchy and the texture will be different. The bacon does need to be pre-cooked.