Ingredients
Method
- Slice the beef bacon into small pieces and cook in a skillet over medium-high heat. Once browned, transfer to a paper towel-lined plate.
- In the same skillet, use the bacon drippings to sauté the diced onion and jalapeno slices until softened (about 5 minutes). Let them cool.
- In a large mixing bowl, whisk together the eggs, cream cheese, salt, pepper, and garlic powder. It’s okay if there are small cream cheese chunks—they’ll melt beautifully during cooking.
- Fold in the cooked bacon, cooled onion and jalapeno, 1 cup of the sharp cheddar, and 1/2 cup of the parmesan.
- Spray your slow cooker with non-stick spray, then pour in the egg mixture.
- Set the slow cooker to HIGH and cook for 2 hours 15 minutes to 2.5 hours. The quiche is done when the center is no longer jiggly.
- Sprinkle the remaining cheese over the top, cover, and let it melt for a few minutes.
- Slice and serve warm, or let it cool and store for later.
Notes
Make it ahead: Prep the egg mixture the night before and refrigerate. Pour it into the slow cooker in the morning for a hassle-free start to your day. Don’t skip the spray: Non-stick spray is a must for ensuring easy cleanup and perfect slices. Check for doneness: Every slow cooker is a little different—test the quiche’s center for a slight spring to ensure it’s perfectly cooked. Reheat like a pro: Warm slices in the microwave for 30 seconds or in an oven at 350°F for 5-7 minutes to maintain the best texture. Batch cook and freeze: This quiche freezes wonderfully—slice and store individual portions for busy weekday breakfasts.