Clark's Quiche

4.7
(1,305)

This recipe 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.

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Prep Time:
15 mins
Cook Time:
1 hrs
Additional Time:
10 mins
Total Time:
1 hrs 25 mins
Servings:
16
Yield:
2 (9 inch) pies

Ingredients

  • ½ pound thick sliced bacon

  • 1 (10 ounce) package frozen chopped spinach, thawed

  • 1 (8 ounce) container sour cream

  • salt and pepper to taste

  • 2 (9 inch) unbaked pie crusts

  • 2 tablespoons olive oil

  • 1 onion, finely diced

  • ½ pound fresh mushrooms, finely diced

  • 2 cups finely diced smoked ham

  • 8 ounces Monterey Jack cheese, shredded

  • 8 ounces Cheddar cheese, shredded

  • 4 ounces Parmesan cheese, grated

  • 8 eggs

  • 1 ½ cups half-and-half cream

  • 1 tablespoon dried parsley

  • salt and pepper to taste

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook spinach according to package instructions. Allow to cool, then squeeze dry.

  2. 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.

  3. In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.

  4. 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.

Nutrition Facts (per serving)

444 Calories
34g Fat
15g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 444
% Daily Value *
Total Fat 34g 43%
Saturated Fat 15g 76%
Cholesterol 156mg 52%
Sodium 1078mg 47%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 22g
Vitamin C 8mg 42%
Calcium 370mg 28%
Iron 2mg 12%
Potassium 332mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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