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