Clark's Quiche

This recipe is excellent served for breakfast with fruit, or at lunch or dinner with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. Bacon, ham, and spinach and mushrooms are layered with 3 cheeses in this rich delicious egg dish.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 444 Calories

Ingredients

• 8 eggs
• 1 (8 ounce) container sour cream
• 2 (9 inch) unbaked pie crusts
• 2 tablespoons olive oil
• 1 onion, finely diced
• salt and pepper to taste
• 1 tablespoon dried parsley
• 1 (10 ounce) package frozen chopped spinach, thawed
• 8 ounces Monterey Jack cheese, shredded
• 8 ounces Cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 2 cups finely diced smoked ham
• 1.5 cups half-and-half cream
• 0.5 pound fresh mushrooms, finely diced
• 0.5 pound thick sliced bacon

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly brown. Drain on paper towels. Crumble and set aside.

Step 3

Meanwhile, cook spinach according to package instructions. Allow to cool, then squeeze dry.

Step 4

Heat olive oil in the skillet over medium heat. Sauté onion until soft and translucent. Stir in mushrooms; cook until soft, about 2 minutes. Stir in ham and bacon. Remove from heat.

Step 5

Combine sour cream and spinach; season with salt and pepper. Divide evenly between crusts, then divide and arrange bacon mixture on top. Combine Monterey Jack, Cheddar, and Parmesan; divide and sprinkle over bacon mixture.

Step 6

Whisk eggs, half-and-half, and parsley together in a separate bowl; season with salt and pepper. Divide and pour into crusts.

Step 7

Arrange quiche on a baking sheet; bake in the preheated oven on middle shelf until tops puffed and golden brown, 40 minutes. Remove from oven; let stand 5 to 10 minutes.