Clark’s quiche is excellent served for breakfast with fruit, or at lunch or dinnertime 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. The quiche microwaves well the next day. In fact, most people say that the flavors have blended better on the second day… If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy…it freezes well with tin foil.
Prep Time::15 mins
Cook Time:: 1 hr
Additional Time::10 mins
Total Time:: 1 hr 25 mins
Servings::16
Yield::2 (9-inch) quiche
Ingredients
8 ounces thick-sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil
1 onion, finely diced
8 ounces fresh mushrooms, finely diced
2 cups finely diced smoked ham
1 (8 ounce) container sour cream
salt and ground black pepper to taste
2 (9-inch) unbaked pie crusts
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 ½ cups half-and-half
1 tablespoon dried parsley
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly brown. Drain on paper towels. Crumble and set aside.
Meanwhile, cook spinach according to package instructions. Allow to cool, then squeeze dry.
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.
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.
Whisk eggs, half-and-half, and parsley together in a separate bowl; season with salt and pepper. Divide and pour into crusts.
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.