Bacon Jalapeno Popper Quiche

bacon jalapeno popper quiche2

How many of you love bacon wrapped jalapeno wrapped poppers stuffed with cream cheese? Me! Me! Me! Well guess what I found the other day? I found this delicious recipe from Real House Moms. It has everything you would find in a popper but in quiche form. I took it to a party a couple of weeks ago and it was incredible. There wasn’t a crumb left to take home. Hope you enjoy!

  • 9 inch frozen pie crust
  • 1/2 cup cream cheese, room temperature
  • 2 jalapenos, diced (deseed for less heat)
  • 1 jalapeno, sliced into rounds (for top)
  • 3 slices bacon, cooked crisp and coarsely chopped
  • 1/2 cup whipping cream
  • 1/2 cup half-and-half
  • 5 large eggs
  • 1 teaspoon paprika
  • salt
  • 1/2 cup shredded cheddar cheese
  • optional-light sour cream
  1. Preheat oven to 400 degrees F
  2. Thaw the frozen crust for 10 minutes, then prick the crust all over the bottom and sides with a fork to make tiny holes
  3. Bake it for 10 minutes
  4. Remove the crust and lower the oven temperature to 350 degrees
  5. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
  6. Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
  7. Put the cream and half-and-half into a small pot and put it over medium heat about 5 minutes or until tiny bubbles appear around the edges. Scald (where you bring it to just under the boiling point) until very hot, but not boiling
  8. Beat the eggs together in a bowl
  9. Add the hot cream mixture to the eggs, whisking constantly to combine
  10. Add the paprika, salt and bacon
  11. Pour into the crust and bake for 30 minutes
  12. Remove from oven, arrange the jalapeno slices on top, sprinkle with cheese and bake until the cheese has melted and turned golden brown, about 15-20 minutes (the original recipe said 12-15 minutes, but I did closer to 20. Check at 12 minutes, every couple of minutes)
  13. Cool slightly before serving
  14. Optional-serve with light sour cream











Back-to-School Menu

Back-to-School Menu Planning

Back-to-School Menu Planning

With school starting in a week and both my husband and I working full-time and I’ll be attending online college classes part-time, we are trying to simplify our evening routine. One area we can all agree with is that dinner planning needs a change. Most of the summer, we’ve eaten whatever we have in the house or we’ve gone out to eat. So we sat down and thought of our favorite recipes along with adding a few other recipes we might enjoy. Every week, we will sit down and choose from this list of yummy food then make a grocery list based on the recipes we’ve chosen.

Most of the recipes below are gluten and dairy free. However, some will need a little adjustment to make them into recipes my family can eat.

Ravioli Casserole

Maple Dijon Chicken Thighs

Tator Tot Casserole – Duggar Style

Meatballs with Mashed Potatoes

Chicken Fried Rice

Chicken Casserole

Garlic Brown Sugar Chicken

Lemon and Garlic Chicken

Baked Chicken with vegetables and potatoes

Stuffed Bell Pepper with left over Hamburger Casserole

Dr. Pepper Pulled Pork with wild rice


Beef n Bean Burritos

Meat Loaf with peas

Beans and Cornbread

Pollo Asado with Mexican Rice

Out to Eat


Chicken Nuggets

Hamburger Casserole

Hamburger’s with chips


Mac n Cheese with noodles and packaged cheese sauce with hotdog

Noodles with parmesan cheese and vegetables

Lasagna with leftover spaghetti sauce garlic bread

Spaghetti with garlic bread

Taco Mac n Cheese