Clark's Quiche

★★★★★ 1 Review
KMK1969 avatar
By Kathy Klein
from The Villages, FL

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.

serves 16
prep time 45 Min
cook time 40 Min

Ingredients

  • 1/2 lb
    bacon
  • 1 pkg
    frozen chopped spinach thawed
  • 8 oz
    sour cream
  • 2
    unbaked pie crusts (9")
  • 2 Tbsp
    olive oil
  • 1
    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
  • 8
    eggs
  • 1 1/2 c
    half-and-half cream
  • 1 Tbsp
    dried parsley
  • salt & pepper to taste
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How To Make

  • 1
    Preheat oven to 375 degrees. Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
  • 2
    Squeeze spinach dry and set aside. Chop onion and mushrooms.
  • 3
    Heat 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.
  • 4
    In a large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into pie crusts.
  • 5
    Layer with bacon, mushroom, ham, onion mixture.
  • 6
    Mix together Monterey Jack, Cheddar and Parmesan cheeses and sprinkle over pies.
  • 7
    Whisk together eggs, half and half and parsley. Season with salt & pepper and pour over pies.
  • 8
    Place 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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