Classic Recipes

Jalapeño Popper Quiche

I have broken free from the Crockpot for this moderate-carb creation! This was my first time to try this after staring at it on Pinterest for a few years. It did not disappoint! Quiche has been a consistent suggestion by my nutritionists/diabetes educators for a filling meal with high protein and moderate carb. I hope you enjoy this one!

Servings: 8


1 deep dish pie crust
5 large eggs, slightly beaten
8 Tbsp cream cheese (1/2 package)
4 fresh jalapeños
3/4 cup sharp cheddar cheese
1 cup heavy cream
1/2 tsp paprika
1/8 tsp salt

Begin by pre-heating the oven to 350 degrees and bringing your cream cheese to room temperature. Spread the cream cheese over the bottom of the pie crust.

Dice 2 jalapeños and layer on top of the cream cheese.

Heat the heavy cream about 5 minutes on the stovetop, removing it before it begins to boil. Add the heated cream to a large bowl and slowly add the slightly beaten eggs to the mixture while stirring constantly.

Add paprika and salt to the egg mixture.

Place the pie crust on a baking sheet. Then, pour the egg mixture into the pie crust. Taking care not spill the contents, bake quiche in the oven at 350 degrees for 30 minutes.

Remove quiche from oven. Slice two jalapeños and arrange the slices on top of the quiche. Top with cheese and bake until the cheese turns golden-brown, approximately 15 additional minutes.

Servings: 8

Nutrition Information per serving:

Calories: 360
Fat: 29
Carbs: 18
Protein: 8.5

Thank you to Closet Cooking for the original recipe inspiration!

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