Jalapeño Quiche

Hey. Guess where I got to go? Guess where I got to go and sit on a private verandah? Guess where I got to go and hijack a kitchen and steal a top-secret recipe?

San Antonio, baby!

The coolest of all the cool bed and breakfast owners on the planet invited me to their swank joint in San Antonio, Texas. Craig and Alison are the (pretty new) owners of King William Manor which is a really rad place if you like bed and breakfasts and will make you change your mind if you think bed and breakfasts are stuffy.

King William Manor Veranda

Margaritas and Twitterin' on the private veranda!

For starters, the house is like 120 years old and has most of the original thingamabobs like scrolled metal hinges on the doors and fanciful wood finials and giant windows that you can walk through and stuff. But do not fear, it’s also been fitted with actual air conditioning and running water! Then what else is super beautiful are the three blown-glass chandeliers throughout the house, which were made by Craig himself. The blue and green sea-anemone-flower one over the reception area is my favorite. But, the crazy thousand-tentacled-octopus one over the main room is totally insane, too! Plus Craig and Alison are really welcoming and friendly and greeted us with a drink. Exactly what we needed after driving for two hours! How thoughtful! Another plus… you guys, pay attention; this is important. PLUS, there is a swimming pool. ‘Nuff said.


Craig does the cooking (totally progressive!). He shared this totally fucking awesome jalapeno-cream cheese quiche recipe with me. And here I am sharing it with you.

King William Manor’s Jalapeño Quiche Recipe

Jalapeno Quiche Recipe

5.0 from 2 reviews
Jalapeño Quiche
 
Prep time
Cook time
Total time
 
Like a jalapeno popper for breakfast!
Recipe type: breakfast
Serves: 6-8
Ingredients
  • 9" pie crust, homemade or storebought
  • ½ cup cream cheese
  • 2 jalapeños, diced, and 1 sliced into 6 rounds
  • ½ cup cream
  • ½ cup half-and-half
  • 4 large eggs (or 5 small)
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon paprika
  • ⅛ teaspoon salt
  • ½ cup grated cheddar-jack
Instructions
  1. Turn your oven to 400 degrees F.
  2. Thaw the pie crust for 10 minutes.
  3. Prick the crust all over the bottom and sides with a fork to make tiny holes.
  4. Bake it for 10 minutes.
  5. Remove the crust and reduce the oven temperature to 350 degrees.
  6. While the crust is hot, spread the cream cheese all over the bottom as evenly as possible.
  7. Sprinkle that with the diced jalapeños (the rounds are for garnish later on).
  8. 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. This is called "scalding" - where you bring it to just under the boiling point.
  9. Beat the eggs together in a bowl.
  10. Add the hot cream mixture to the eggs and combine well.
  11. Add all the spices and salt.
  12. Pour into the crust and bake for 30 minutes.
  13. After 30 minutes, arrange the jalapeño slices over the top in a circle and return to oven for 10 minutes.
  14. Sprinkle with cheese and bake another 5 minutes.
  15. Cool 30-45 minutes before serving or cool completely and serve it cold.

For a really impressive brunch menu, add waffles!

Comments

  1. Oooooooh. I’ve never seen it made with cream cheese as a sort of “base” before. My wife is the Quiche Queen of the house, but I bet I can steal the crown with this recipe.

    • I bet you can, Chuck! It’s really neat because it forms cool layers in there like sedimentary rocks!

  2. This looks fantastic! Jalepenos and quiche: who knew?

  3. Maggie Williams says:

    Oh my gosh, I just stumbled upon your site- LOVED it! I will be back- and I WILL be making your quiche! Love your humor and creativity- ~ great job!
    Maggie

    • Hi Maggie! I’m so excited you found me! I hope your quiche turns out bad ass so you will try all of the recipes on my site someday!!! :)
      -h

  4. Looks like you are back on track, Hilah. Makes me glad…I was getting a little worried about you. Keep in touch and do let me know when you are going to be in California, hopefully, in the San Francisco Bay area where I hang out.
    Reed

    • I’m totally hangin’ tough, Reed! Never fear! I’ll surely be letting you know if/when I get to SF, buddy.
      -h

  5. I love jalapenos and I love eggs… you’ve got my attention! Sounds awesome.

    • They are an unbeatable combination, Norm. Plus cream cheese?! Get outta here! It was amazing.

      • Dang, had problems with the video hanging, but Wow, great show – and the recipe – I gotta try that. I can just imagine tasting… agh : ) Ok I can do this and it will be awesome for Father’s Day!! YTB! (yer thuh best!)

        • It’s totally awesome and totally easy! Happy Father’s Day, Norm!

          • I made this quiche and it was awesome! I don’t cook a lot, so more awesomeness that it turned out well. It’s better to let it get cold before eating like you said : ) I think it’d be great at breakfast, or you could even have it with a glass of wine, say, while on the veranda in the early evening?? It doesn’t taste much like it has eggs, more like a custard. I did get jalapeno juice on my hands from the chopping, shoulda wore gloves. They say milk products help to soothe the tingling sensations. I’ve tried it, but they still tingle! Time for round 2. Thanks for the Father’s Day wishes and the great recipe! : )

          • Oh yes! Quiche is good for all times of day! I’m happy you liked it and next time, watch out for that jalapeno juice!

  6. I’ve never been a big fan of quiche. Not because of any fears about my masculinity, but because of their essential over-eggy-ness. This recipe may change my mind, though. All that cream cheese and especially the jalapenos really looks good.

    The B&B needs to step up to a 5 dish rotation, though. I hope that you taught them how to make your migas!

    These last two episodes (with all the extra room) have really allowed Chris to show off his camera skills. My compliments to him!

    • Yeah, this recipe wasn’t as eggy as most are. I think the peppers distract from it. And the cream cheese is just absolutely a brilliant addition. I can’t really get down with popovers for the same reason (over-eggy-ness), which is sad because they are so fun to make.

      Thanks for noticing the cameraman’s skillz! He gets bored shooting in the kitchen and sometimes I have to take him places so he won’t quit on me. ;)

      • Your feelings about popovers reminds me of the first time I made cream puffs: there’s how many eggs in pate a choux?!?!! I had the same reaction when making ice cream for the first time.

        • For some reason, choux pastry doesn’t taste eggy to me, though. It’s probably the custard filling. Yep.

  7. This was really, really great! I added 1/2 a cup of mascarpone that needed to be used. I thought I had a frozen crust, but didn’t (and wanted it NOW instead of making one), so I just whisked the cheese into the batter. Will DEFINITELY make this again! Thanks for the recipe!

  8. Sounds like all you are missing is some bacon!

    The Dinner Belle for Kimberlybelle.com

  9. I refuse to make a quiche. REFUSE! You’ve crossed the line Hilah. The only reason I would consider making a quiche is if Scarlett Johansson demanded that I eat it off her nakedness.

    OK now that I got the required man-rant out of the way…this quiche does look somewhat intriguing with the jalapeños and cream cheese. Hopefully that would kill the typical mushy egg texture that usually isn’t all that appealing to me. But just so we’re clear, normally I would prefer something more along the lines of steak.

    Because it’s more manly, you see. Cooking skills be damned.

    • Ah, Jack. When will you learn, young man?
      Chicks love it when dudes eat chick-food like quiche. Maybe you could put steak in it to make it more palatable to your man-mouth.

      P.S. Scarlett Johansson? Really?! I wouldn’t have pegged you for a S.J.-lover.

      • Yes I’m still hoping to run into her at a mixer. So I can try my newest pickup punch-line (see what I did there?)

        “I’m not drunk, I’m intoxicated by you.”

        Yes, oh yes.

  10. This quiche was so good once it get some age on it, and it’s cold… I’m making it again this weekend! I may try adding bacon : ) Can’t wait for your book on Tuesday!!

    • Awesome, Norm! That’s the greatest thing about quiche – that it retains its deliciousness over time.
      Let us know if you try it with bacon!
      Thanks for being excited about my book! I am so excited, too.

      • Hilah! I made the quiche again, but with one jalapeno, and I added green onion and turkey bacon. It’s good, but it tastes more like a regular quiche. I prefer the first one with 2 jalepenos and no bacon! The cold quiche along with the creme cheese is such an offset to the heat of the jalepenos, it works well without being too hot. It doesn’t even seem like quiche if you make it that way. And you can take just a couple of bites and it tastes so rich. That’s a great recipe – and you make it all so fun :)

  11. I will literally shit my brains out if I eat this. I mean, it looks great but spicy and eggs don’t mix. Can you make some recipes for people with sensitive gi tracts???

  12. That is the prettiest quiche. And I’ll bet it has an great kick to it.

    It is vegetarian week at our online Get Grillin’ event and we would love if you submitted up to any 3 recipes (they don’t have to be grilled) to our link up. This one would be perfect!
    This week we have a ManPans giveaway. http://bit.ly/k1tKeY

  13. I couldn’t find [unordered_list style="arrow"] or [/unordered_list] at my local grocery, so I substituted kippered herring (fish kinda look like arrows?), and my actual shopping list, because it was highly unordered, …at least the extra fiber got it all out me.

  14. Just made this last night…this is probably the most delicious thing I’ve ever cooked. I had to modify it slightly because half and half, fresh jalapenos, and pre-made pie crust don’t exist here in The Netherlands…but anyway everything worked out! Thank you!

    • Hi Katie!
      I’m glad you loved it! What did you use instead of fresh jalapenos?
      Thanks for writing! :)

      • I used picked jalapenos…not as good as fresh because they’re this weird puke green color rather than the bright green of fresh. Oh well, tasted great!

  15. Just made it few minutes ago. It was very easy and delicious. I added onions, bacon and sausage in it as well. Thanks Hilah. I love you & your recipes. Please keep em’ coming.

  16. I have made this twice and it is absolutely awesome! My twin girls are vegetarians and while they were home for Christmas break, I whipped this up for them. There was nary a crumb left over! Thanks for sharing!

  17. I brought a slice of this in to work today and three different people stopped and said “Wow, that looks good,” at lunch.

  18. Made this today not sure if you left seeds out but my family was not having it to spicy good thing is that i got to eat it all! taste like jalapeno popper pie

    • I leave them in, but I also like spicy food! It’s so tricky with jalapeños, too, because sometimes they are mild and sometimes they are very hot. You just never know. Glad you enjoyed it at least!

  19. HI Hilah,

    I used this recipe with pickled jalapenos and a half of cup of parm and a half cup feta in with the eggs and milk while omitting the salt. Came out fabuloso!!!

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