Clark's Quiche

Kathy Klein


This is a recipe from Allrecipes that I have been making for 7 years. I get lots of compliments and my family thinks it's delicious.

Excellent for breakfast with fruit or lunch or dinner with a salad. Makes 2 pies and leftovers are great.

★★★★★ 1 vote
45 Min
40 Min


1/2 lb
1 pkg
frozen chopped spinach thawed
8 oz
sour cream
unbaked pie crusts (9")
2 Tbsp
olive oil
small onion (finely diced)
1/2 lb
fresh mushrooms (finely diced)
2 c
ham (finely diced)
8 oz
monterey jack cheese, shredded
8 oz
cheddar cheese, shredded
4 oz
parmesan cheese, grated
1 1/2 c
half-and-half cream
1 Tbsp
dried parsley
salt & pepper to taste


1Preheat oven to 375 degrees. Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
2Squeeze spinach dry and set aside. Chop onion and mushrooms.
3Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and cook for 2 minutes or until soft. Stir in ham and cooked bacon. Remove from heat.
4In a large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into pie crusts.
5Layer with bacon, mushroom, ham, onion mixture.
6Mix together Monterey Jack, Cheddar and Parmesan cheeses and sprinkle over pies.
7Whisk together eggs, half and half and parsley. Season with salt & pepper and pour over pies.
8Place pies on baking sheet and bake on middle shelf in preheated oven for 40 minutes. The top will be puffed and golden brown. Remove from oven and let stand for 5 to 10 minutes before cutting.

About this Recipe