clark's quiche
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.
prep time
45 Min
cook time
40 Min
method
---
yield
16 serving(s)
Ingredients
- 1/2 pound bacon
- 1 package frozen chopped spinach thawed
- 8 ounces sour cream
- 2 - unbaked pie crusts (9")
- 2 tablespoons olive oil
- 1 - small onion (finely diced)
- 1/2 pound fresh mushrooms (finely diced)
- 2 cups ham (finely diced)
- 8 ounces monterey jack cheese, shredded
- 8 ounces cheddar cheese, shredded
- 4 ounces parmesan cheese, grated
- 8 - eggs
- 1 1/2 cups half-and-half cream
- 1 tablespoon dried parsley
- - salt & pepper to taste
How To Make clark's quiche
-
Step 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.
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Step 2Squeeze spinach dry and set aside. Chop onion and mushrooms.
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Step 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.
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Step 4In a large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into pie crusts.
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Step 5Layer with bacon, mushroom, ham, onion mixture.
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Step 6Mix together Monterey Jack, Cheddar and Parmesan cheeses and sprinkle over pies.
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Step 7Whisk together eggs, half and half and parsley. Season with salt & pepper and pour over pies.
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Step 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.
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