Slow Cooker Jalapeno Bacon Crustless Quiche


15 Comments


This post may contain affiliate links. Please read our disclosure policy.

Plenty of flavor in this Slow Cooker Jalapeno Bacon Crustless Quiche!

egg jalapeno bacon quiche cooked in a slow cooker.
Save Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

What made me think about making this recipe is a quiche my co-worker Fred brought into the post office when I worked there years ago. We all would sign up for one day of bringing in food during the Christmas season. He brought in two big quiches filled with bacon, jalapeno and cheese. I’m surprised I am just now thinking of trying this in my slow cooker!

crustless bacon jalapeno quiche in oval slow cooker.

This recipe takes about 2.5 hours to cook up in the slow cooker. So allow time. I like to make slow cooker breakfast casseroles on a Friday night for dinner, then heat up the leftovers Saturday morning.

close up of bacon jalapeno crustless quiche.
slice of quiche with jalapeno and bacon on grey plate.
square or bacon jalapeno quiche with tomatoes on the side.
oval quiche in a slow cooker cut into slices.

Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on FacebookInstagramPinterest, Tik Tok, and YouTube.

cooked egg casserole in a slow cooker with bacon and jalapenos on top.

Slow Cooker Jalapeno Bacon Crustless Quiche

5 from 5 votes
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 8
Crustless quiche with bacon and jalapeno.

Ingredients 
 

  • 8 slices bacon
  • 1 cup diced red onion
  • 2 jalapenos,, sliced
  • 9 eggs
  • 8 oz. cream cheese
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 2 cups shredded sharp cheddar cheese,, divided
  • 1 cup shredded parmesan cheese,, divided

Instructions 

  • Slice the bacon, then cook in a medium-sized skillet set over medium high heat. When the bacon is browned transfer to a paper towel covered plate. Leave the grease from the bacon in the pan (leave as much or little of the grease as you want). Add the onion and jalapeno to the bacon grease and cook until softened,  this make take about 5 minutes. Set aside and let cool down while you get this next step ready.
  • In a large bowl add the eggs, cream cheese, salt, pepper and garlic powder. Whisk togehter or use an electric mixer. Cream cheese chunks left in the mixture are perfectly fine since they will taste great in the quiche.
  • Stir in the bacon, the cooled jalapeno and onion, 1 cup of the cheddar cheese and 1/2 cup of the parmesan.
  • Spray the slow cooker with non-stick spray then add the quiche mixture.
  • Cover and cook on HIGH for 2 hours 15 minutes to 2.5 hours. You will know it’s done when the center is no longer jiggly.
  • Add the remaining cheese over the quiche and put the lid back on. Let melt, this should only take a few minutes.
  • Slice and serve. The leftovers are great too!

How to Video

Sarah’s Notes

Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/8 of the recipe.

Nutrition

Calories: 432kcal | Carbohydrates: 4g | Protein: 22g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 268mg | Sodium: 743mg | Potassium: 228mg | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 5.6mg | Calcium: 412mg | Iron: 1.4mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe? Leave a comment below!

Other recipes you may like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




15 Comments

  1. Pam Casey says:

    5 stars
    After my oven died I decided to use the slow cooker and came across this recipe. Had to twig a bit but it came out great. Thank you for teaching me how to use my slow cooker !

    1. Sarah Olson says:

      That is wonderful Pam!

      1. Pam says:

        Recooked this today , on high for 1 hour and low for 1 hour using milk instead of cream Cheese ( as I didnโ€™t have any ) timing was better than the previous batch.

  2. Jewel Lee says:

    Could pepperoncinis be used instead?

    1. Sarah Olson says:

      I don’t see why not!

  3. Morgan P says:

    5 stars
    This was fantastic! Cooking the jalapeรฑo makes the heat disappear and just leave that smoky flavor, so we are doubling those next time. Best part was how darn fluffy this turned out.

  4. Yvonne says:

    Can you put everything together in the ceramic pot the night before then place in the slow cooker the next morning to cook?

    1. Sarah Olson says:

      With eggs, you may want to mix them again before cooking. Yeah, but it will work.

  5. Chelsie says:

    Could use substitute milk or cream for the cream cheese?

    1. Sarah Olson says:

      Yes, that should work fine. I often use milk or cream in these breakfast casseroles.

  6. Bridget Feeley says:

    I live alone So this is too much for me to eat at once. Two questions:

    Would the left overs freeze?

    Do you think this would work in a small low setting only slow cooker with less ingredients proportionately?

    1. Sarah Olson says:

      I think the leftovers should freeze fine. Yes, I would scale down the recipe if you are doing a round slow cooker or it won’t set in the middle.

  7. Susanne says:

    Do you think this would freeze ok to be used as breakfast on work days?

  8. Linda Tuttle says:

    Can this recipe be doubled? How would you adjust your cooking time? Thank you!

    1. Sarah Olson says:

      I have not done that many eggs at a time in the slow cooker. I’m unsure if it would set in the middle in time before the edges start burning.