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My review
Clark's Quiche
Clark Hamblen
"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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Ingredients
1 h 25 m servings 444 calsOriginal recipe yields 16 servings (2 (9 inch) pies)
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Directions
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- 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.
- 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.
- 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.
- 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; 33.6 g fat; 14.6 g carbohydrates; 21.5 g protein; 156 mg cholesterol; 1078 mg sodium. Full nutrition
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Reviews
Read all reviews 9431196 Ratings
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Most helpful positive review
2/14/2003
I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't h...
Most helpful critical review
5/3/2007
This is my first low rating. It was terrible! And I love quiche, and spinach! I ended up putting ketchup on it to try to make it better. I'm embarrased to have served it to my family. I'll stick...
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2/14/2003
I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't h...
9/14/2004
This is a great recipe for a crustless quiche! (Really cuts down on fat content.) Be sure to spray your pie plate before adding the ingredients and use olive oil spray to saute onions. I left ou...
5/16/2006
The quiche was absolutely delicious, but I did have one problem. The recipe didn't call for deep dish pie crusts, so I bought regular ones and they weren't nearly big enough. What was in the c...
6/5/2011
There is a way to avoid a soggy crust. Beat the white of one egg with a teaspoon of water. Brush the whole crust with this and bake the pie shell(s) for 10 minutes at 375 degrees before adding...
12/4/2006
Although I have eaten quiches for many years, this is the first one I actually made and it was a huge hit. Probably the best one I have ever tasted. I made two modifications, I used a little ove...
10/2/2012
Dear Clark- My father has stage 4 esophageal cancer. It's difficult for him to eat and I have to select foods that go down easy. I'm always looking for new recipes that have calories, protein, ...
3/12/2007
I've made this quiche probably a dozen times this past year. In my opinion its the best quiche I've ever tasted (although not the healthiest!). I pre-bake the pie shells for around 10 minutes....
10/13/2002
Excellent recipe - easy to make and was a huge hit for Thanksgiving brunch/lunch today (Canada). I took the advice of previous review and cut back on cheese amounts (5 oz vs. 8 oz) and substitu...