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


Jalapeño Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Hilah Johnson


  • 9” pie crust, homemade or storebought
  • 1/2 cup cream cheese
  • 2 jalapeños, diced, and 1 sliced into 6 rounds
  • 1/2 cup cream
  • 1/2 cup half-and-half
  • 4 large eggs (or 5 small)
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/2 cup grated cheddar-jack


  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.

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  1. Chuck on June 14, 2011 at 1:31 pm

    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.

    • Hilah on June 14, 2011 at 1:56 pm

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

      • John on September 15, 2023 at 12:57 pm

        Sounds delicious! I’m gonna give it a try, but I’m gonna add a little bacon cause I’m a real bad ass! Ha! 😎

  2. Diane on June 14, 2011 at 5:37 pm

    This looks fantastic! Jalepenos and quiche: who knew?

    • Hilah on June 14, 2011 at 6:47 pm

      I know! It was sooo good!

    • Vincent on January 25, 2024 at 12:48 pm

      What kind of cream do you use for the jalapeño quiche

  3. Maggie Williams on June 14, 2011 at 11:00 pm

    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!

    • Hilah on June 15, 2011 at 9:12 am

      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!!! 🙂

      • Alysia on May 24, 2018 at 8:06 am

        Do you reallyhave to cuss? Really great blog until you cuss. Big turn off.

        • Hilah on May 26, 2018 at 7:55 am

          Satan compels it.

          • JEPA on June 24, 2019 at 1:32 pm

            Agreed. Cussing not necessary and says a lot about the person who feels the need to be cool by using it.
            And since when are you Satan’s pawn?

          • Hilah on June 24, 2019 at 5:54 pm

            And your comment says a lot about your need to feel superior to others.
            Also, please learn to take a fucking joke before you come back here.

          • Kimmie Kat on November 17, 2020 at 3:36 pm

            You’re hilarious, Love it!
            Making the Jalapeno Quiche now!
            Don’t worry about those haters, nothing you said was inappropriate, you’re just keeping it real and light.
            Even though it was over 2 years ago, hopefully you’re still just as witty. 🙂
            Excited to see & try your other recipes!
            Cheers, Kim

        • Kathryn Araya on September 5, 2021 at 3:47 pm

          The word ASS is in the Bible. To be a BAD ASS is not to cuss. If you believe so take it up with whatever version of Christ you think gives a fuck.

      • Sarah Hobbs on October 18, 2023 at 2:20 pm

        This quiche was amazing. I had fresh jalapeños from my garden that needed to be used and this was perfect. I’ve always wanted to get down to San Antonio – so thanks for sharing a bit of it with us.
        And PS…cussing is a sign of intelligence and wit. These strait laced whiny Karen’s need to look elsewhere for recipes, they probably eat jello and bland funeral potatoes.

        • Hilah on October 30, 2023 at 3:40 pm

          hahaha! Thanks, Sarah. Glad you enjoyed the jalapeño quiche!

  4. Reed Freyermuth on June 15, 2011 at 7:21 am

    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.

    • Hilah on June 15, 2011 at 9:12 am

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

  5. Norm on June 15, 2011 at 7:26 am

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

    • Hilah on June 15, 2011 at 9:13 am

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

      • Norm on June 19, 2011 at 7:21 am

        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!)

        • Hilah on June 19, 2011 at 5:42 pm

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

          • Norm on June 19, 2011 at 7:06 pm

            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! : )

          • Hilah on June 20, 2011 at 9:01 am

            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. Randy on June 16, 2011 at 2:08 pm

    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!

    • Hilah on June 18, 2011 at 5:43 pm

      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. 😉

      • Randy on June 20, 2011 at 1:42 pm

        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.

        • Hilah on June 20, 2011 at 6:43 pm

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

  7. Linda on June 19, 2011 at 5:36 pm

    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!

    • Hilah on June 19, 2011 at 5:42 pm

      Great improvisation, Linda! Thanks for sharing that. I’m glad it worked!

    • Hilah on June 26, 2011 at 6:43 pm

      I did that today, too! It worked great. Thanks for the idea, Linda!

  8. The Dinner Belle for KimberlyBelle.com on June 20, 2011 at 8:57 am

    Sounds like all you are missing is some bacon!

    The Dinner Belle for Kimberlybelle.com

    • Hilah on June 20, 2011 at 6:44 pm

      Bacon would be a good addition! Jalapeno popper quiche!

  9. Jack on June 22, 2011 at 7:27 pm

    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.

    • Hilah on June 23, 2011 at 1:10 pm

      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.

      • Jack on June 24, 2011 at 5:04 pm

        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.

        • Hilah on June 25, 2011 at 1:21 pm

          You should try that out on some other chicks first to make sure it’s a winner. You will probably only get one chance so don’t screw it up!

          • Jack on June 25, 2011 at 4:57 pm

            Hey Hilah, I’m not drunk I’m just intoxicated by you.

  10. Norm on June 24, 2011 at 6:57 pm

    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!!

    • Hilah on June 25, 2011 at 1:23 pm

      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.

      • Norm on June 26, 2011 at 10:46 am

        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 🙂

        • Hilah on June 26, 2011 at 6:42 pm

          Mmm, I love the idea of green onion! Thanks for the follow-up!

  11. Jessie on June 29, 2011 at 2:44 pm

    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???

    • Hilah on June 30, 2011 at 11:45 am

      Sorry it’s not IBS-friendly! Maybe leave the ‘penos out? Or you could replace with broccoli?

  12. Cookin' Canuck on July 1, 2011 at 10:02 pm

    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. Noah on September 14, 2011 at 12:21 pm

    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. Katie on October 1, 2011 at 5:11 am

    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!

    • Hilah on October 2, 2011 at 12:22 pm

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

      • Katie on October 4, 2011 at 4:28 am

        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!

        • Hilah on October 4, 2011 at 8:59 am

          Yeah, they do lack the color and texture of fresh peppers, but at least you got the spice!

  15. Kevin on December 24, 2011 at 12:50 pm

    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.

    • Hilah on December 28, 2011 at 9:54 am

      Thank you,Kevin! Your additions sound GREAT. Thank you for writing!

  16. Linda on January 6, 2012 at 9:54 am

    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!

    • Hilah on January 6, 2012 at 11:09 am

      Great to hear! Thanks for the update, Linda!

  17. Mike on January 19, 2012 at 3:55 pm

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

    • Hilah on January 19, 2012 at 4:00 pm

      Thanks for the feedback, Mike! This quiche is so good and great for lunches!

  18. 1 on July 31, 2013 at 5:23 am

    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

    • Hilah on July 31, 2013 at 8:23 am

      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. Kellee on October 9, 2013 at 2:35 pm

    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!!!

    • Hilah on October 9, 2013 at 7:15 pm

      Ooh, Kellee! That sounds delicious!Thanks for the suggestions.

  20. erica on September 5, 2014 at 7:55 pm

    JUST ate this and it is SOOO good!! I can’t wait for my husband to get home! He isn’t a quiche person, but I’m sure this one will convert him! Thanks Hilah! Your recipes never fail!

    • Hilah on September 6, 2014 at 10:53 am

      Yay! Hope he loved it, Erica! This is for sure my favorite quiche recipe.

  21. Delaney on November 23, 2014 at 8:57 am

    Hi! I think the code to the recipe is broken. Instead of words it says “[easyrecipe id=”1942″ n=”0″] I hope it gets fixed because this looks amazing and I really wanna try it.

    • Hilah on November 24, 2014 at 9:55 am

      Fixed! Thanks, Delaney!

  22. Natalie on February 21, 2018 at 9:45 am

    Love this quiche! Do you have any suggestions for a salad to serve along side?

  23. Tracey on August 2, 2019 at 11:37 am

    I have been making this recipe religiously for years and years now! It’s the best quiche recipe I’ve ever had, and it’s probably my favourite meal of all time. If I had one last supper, this recipe would it lol Over the years I have impressed many boyfriends, bosses and coworkers with this recipe 🙂 My coworkers described it as “a jalapeño popper that never ends”. I’m born and raised in B.C. and my Arizona native fiancé just loves this dish. Reminds him of his childhood down South. Made it for my fussy Dad and step Mom last night and earned serious brownie points! I usually add an extra jalapeño chopped in each pie, cause why the heck not?!

    Thanks Hilah! Always love your show and your fantasic personality 🙂

    • Hilah on August 7, 2019 at 2:17 pm

      I’m so glad you love this recipe, Tracey! It really is a delicious quiche, especially for fans of spicy food!

  24. Debra on March 28, 2022 at 10:15 am

    Delicious! We had it for dinner with a salad and for breakfast with some fruit. Rich, creamy and not overly spicy. Yum! Thank you.

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