Loaded with three of my favorite things, bacon, jalapenos, and cheese, Jalapeno Bacon Crustless Quiche is a nice twist on the classic, Quiche Lorraine.
Jalapeno Bacon Crustless Quiche was actually born from an accident. Once when I was making this, I accidentally burnt the crust, and instead of starting over, I decided to scrap it and try something new – a crustless quiche. My kitchen blunder turned into an amazing success because this is the best quiche I’ve made yet! Not only did I not miss the crust, I enjoyed knowing that I was saving all the carbs and calories that came with it. Don’t get me wrong, this recipe does have bacon, cheese, and half & half, but I cut calories where I can! The crust is surprisingly easy to get over when the quiche tastes as good as this does – and isn’t that the most important part anyway?
I know an entire jalapeno pepper sounds like a lot of heat, but the spice level ends up surprisingly mild. Trust me, even spice-sensitive people can enjoy this dish.
When I make Jalapeno Bacon Crustless Quiche for my family, I make it for dinner and serve it with a fresh, green salad, but this would be excellent for breakfast, brunch, or use a muffin pan to make party appetizers, or mini quiches for breakfast on the go!
Looking for more jalapeno recipes? Try my Jalapeno Bacon Swiss Cheese Ball – loaded with jalapeno, bacon, and cheese, how can it not be amazing? Another goodie is my Jalapeno & Green Chile Spoon Bread. This is not your average cornbread. This is a super moist type of cornbread that’s filled with jalapenos, cheese, creamed corn, and a can of green chiles.
- If you’re a die-hard crust fan, this recipe can easily be changed. Simply pre-bake a pie crust in the pan before pouring the egg mixture in.
- I used cheddar in this recipe because it goes so well with jalapeno and bacon, but feel free to replace it with your favorite cheese: swiss, pepper jack, etc.
- 6 pieces of bacon
- 1 onion, diced
- 1 jalapeno, minced
- 4 large eggs
- 1 c milk
- ½ c half & half
- 1½ c shredded cheddar
- salt & pepper (to taste)
- Cook bacon in pan until crisp. Remove from pan, crumble, and set aside.
- Discard all but one tablespoon of bacon drippings from pan. Add onion and jalapeno to pan with reserved bacon drippings and saute until tender. Set aside and let cool.
- In a large bowl add eggs, milk, half & half, and salt & pepper. Mix until completely combined. Add cheese, jalapeno, and cooled onion/jalapeno, stir to combine.
- Pour mixture into a greased 9-inch pie pan and bake at 350 for 45-55 minutes and/or until slightly browned on top and quiche has fully cooked through. It should be slightly firm to the touch.