I wanted to save this post for the Super Bowl next year, but I just couldn’t keep it to myself for another 10 months. Football snack classic Jalapeno Poppers meets brunch staple Quiche to create this creamy, yet healthy dish that had both Bry and I going back for seconds. Picture it: homemade whole wheat crust that is topped with light cream cheese and a jalapeno and spinach egg filling.
Originally posted 4/1/17. Re-posted on 3/3/17 with updated photos and a change to the crust recipe.
While making a homemade pie crust sounds like a lot of work, if you have a food processor it only takes seconds. Start by placing cold butter (broken into smaller pieces) in the processor along with a pinch of salt. Once the butter starts to soften, add in whole wheat flour, almond milk, cream cheese and 1 egg yolk (save the egg white for the filling). After just a few pulses you will have yourself a homemade crust! All that’s left is to let it sit for an hour in the fridge – plenty of time to go to the gym, shower, or just relax on the couch.
After an hour, roll out the dough, place in a pie pan, and let sit for 15 minutes in the freezer while the oven heats up. Place crust in the oven and bake for 9 minutes, during which you can whip together the filling – shout-out for time management!
The best part of this quiche is the cream cheese layer. When I was spreading the cream cheese over the crust I was worried it wouldn’t be enough, but it ended up being just right. I was also worried that the jalapeno will be too much, so when I was dicing the jalapeno I removed all the seeds. As a result, there is only a slight spiciness to this quiche. However, Bry is on Team Spicy and probably would have liked this dish even more if I hadn’t taken out the jalapeno seeds. So, if you want a little kick, keep some of the jalapeno seeds in the mixture.
While eating this quiche, Bry kept saying how much it tastes like you are eating a jalapeno popper dip. It also tastes great the next day, making it perfect to pop in your lunch box and bring to work!
So here’s a toast to spicing up brunch (or breakfast for dinner)!
*Note: the original recipe called for 6 tablespoons of butter in the crust. I have since updated it to 4 tablespoons chilled butter, cubed, and 2 tablespoons cold cream cheese as it makes for a more tender crust.
Whole Wheat Jalapeno Popper Quiche
- 4 tablespoons butter unsalted, cold and broken in to small cubes
- 2 tablespoons cream cheese cold
- Pinch salt
- 5.6 oz 1 and 1/4 cup whole wheat flour
- 2 tablespoons unsweetened almond milk
- 1 egg yolk save the white for the filling
- 4 oz light cream cheese at room temperature
- 2-3 cups baby spinach
- 1 jalapeno diced (save a few slices to garnish the top with, optional)
- 4 eggs + 1 egg white From crust
- 1/4 – 1/2 tsp Black pepper
- 1/2 – 1 tsp Dried Basil
- 1 cup unsweetened almond milk
- 2/3 cup cheddar cheese
- Place butter and salt in food processor. Pulse until slightly softened. Add in flour, almond milk, cream cheese and egg yolk. Pulse until a dough forms. Form dough into a disk, wrap in foil or parchment paper and refrigerate for 1 hour.
- Preheat oven to 350°F
- While oven preheats, place dough on floured surface and roll into a 10-in circle. Press into a 9″ pie plate and poke bottom of crust with a fork. Place in oven and cook for 10 min, or until just slightly browned.
- While the crust pre-bakes, whisk together eggs and egg white. In food processor, chop spinach (you can also do this with a knife, but the food processor is just so fast!). Add spinach to eggs along with cheddar cheese and diced jalapeno. Stir well, then add black pepper and dried basil. Finally, stir in 1 cup of almond milk.
- Remove crust from oven and carefully spread softened cream cheese over crust. Finally, pour filling on top. Garnish with jalapeno pieces if desired. Place in oven and bake for 20-25 minutes, or until set