Jalapeno Stuffed Mushroom Quiche

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Jalapeno Stuffed Mushroom Quiche

  • Prep Time: 15 minutes
  • Cook Time: 25-35 minutes
  • Total Time: 40-50 minutes
  • Yield: 8 1x
  • Category: Quiche


  • 1 frozen pie crust
  • ½ pound bacon, diced
  • 5 large eggs
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 4 ounces cream cheese, softened
  • ½ cup heavy cream
  • 1 jalapeno pepper, seeded and chopped
  • 1 cup South Mill Champs crimini mushrooms, sliced
  • 1 cup cheddar cheese, divided in half


Preheat oven to 400 degrees. Thaw frozen crust for 10 minutes, then prick bottom of crust with a fork. Bake crust for 10 minutes or according to package instructions. Remove crust from oven and let cool. Reduce oven to 325 degrees. In a nonstick skillet, cook chopped bacon until crispy and set aside. In a bowl, whisk together eggs, salt, cream cheese, and heavy cream. Stir in jalapenos, mushrooms, and ½ cup cheddar cheese. Pour egg mixture into cooled pie crust and top with additional cheddar cheese. Place an oven safe pan or dish of water on the lower oven rack. Place quiche in the oven on upper rack.

Bake for 25–35 minutes or until center of quiche is set.

Serve warm.

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