Bacon and Sausage Quiche with Jalapeno and Cream Cheese
A hearty breakfast quiche loaded with crispy bacon, crumbled pork sausage, and melted cheese in a flaky pie crust. The cream cheese and sour cream create an extra-rich custard base, while diced jalapenos add a gentle kick of heat. Green onions provide freshness to balance the rich meats. Perfect for weekend brunch, holiday mornings, or meal prep when you want a satisfying dish that feeds a crowd. This version stands out for its double-meat combination and creamy texture that sets beautifully when cooled.
Ingredients
- 1 deep dish pie crusthashbrown crust1:1press thawed hashbrowns in pan
3
- 3 ounces bacon, cooked crisp and cut into 1/4 inch pieces
- 8 ounces pork sausage, cooked and crumbledchicken sausage1:1leaner protein
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- 5 large eggs, room temperature and lightly beaten
- 2 cups cheese, shredded
- 3 green onions, green parts only, thinly sliced
- 1 medium jalapeno pepper, seeded and diced
- 4 ounces cream cheese, room temperature
- 2 Tablespoons sour cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 dash hot sauce(optional)
Instructions
- 1
Preheat oven to 400 degrees
- 2
Prick center of crust with a fork then bake for 9 minutes
- 3
Cool crust for 5 minutes while you cook sausage and bacon
- 4
Cook bacon and sausage then drain off excess fat
- 5
Whisk cream cheese, sour cream, eggs, salt, and hot sauce until smooth
- 6
Sprinkle bacon, sausage, cheese, jalapeno, and green onions evenly in bottom of pie crust
- 7
Carefully pour egg mixture on top of crust
- 8
Bake 20 to 22 minutes until golden brown
- 9
Cool 5 to 10 minutes before cutting
Tips
Pre-baking the crust prevents a soggy bottom and ensures the quiche sets properly with a crispy base.
Let cooked meats cool slightly before adding to prevent the eggs from scrambling when mixed.
Room temperature eggs and dairy blend more easily and create a smoother custard filling.
Good to Know
Refrigerate covered up to 3 days. Reheat individual slices in microwave 30-60 seconds.
Assemble completely and refrigerate overnight before baking. Add 5-10 minutes to bake time if cold.
Serve warm or at room temperature. Great with fresh fruit or simple green salad.
Common Mistakes
Don't skip pre-baking crust to avoid soggy bottom
Drain meat well to prevent watery filling
Let cool before cutting to avoid messy slices
Substitutions
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3
FAQ
Can I freeze this quiche?
Yes, wrap cooled quiche tightly and freeze up to 3 months. Thaw overnight in refrigerator then reheat in 350F oven 15-20 minutes.
What if I don't have cream cheese?
Use an extra 1/4 cup sour cream or substitute with ricotta cheese for similar richness and texture.
How do I know when it's done?
Center should be set but still slightly jiggly. Knife inserted near center comes out mostly clean with just a few moist crumbs.