Plenty of flavor in this Slow Cooker Jalapeno Bacon Crustless Quiche!
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!
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.
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Slow Cooker Jalapeno Bacon Crustless Quiche
Equipment Needed:
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:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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 !
That is wonderful Pam!
Recooked this today , on high for 1 hour and low for 1 hour using milk instead of cream Cheese ( as I didn’t have any ) timing was better than the previous batch.
Could pepperoncinis be used instead?
I don’t see why not!
This was fantastic! Cooking the jalapeño 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.
Can you put everything together in the ceramic pot the night before then place in the slow cooker the next morning to cook?
With eggs, you may want to mix them again before cooking. Yeah, but it will work.
Could use substitute milk or cream for the cream cheese?
Yes, that should work fine. I often use milk or cream in these breakfast casseroles.
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?
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.
Do you think this would freeze ok to be used as breakfast on work days?
Can this recipe be doubled? How would you adjust your cooking time? Thank you!
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.