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Clark's Quiche
Clark's Quiche
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulgent bacon, ham, spinach, and mushroom quiche with triple cheese layers. Perfect for any meal - breakfast with fruit or lunch and dinner with a side salad. Recipe yields two decadent 9-inch pies for guaranteed leftovers.
Ingredients:
  • 0.5 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
  • 0.5 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
  • 1.5 cups half-and-half cream
  • 1 tablespoon dried parsley
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C). Cook bacon in a large, deep skillet over medium-high heat until perfectly browned. Drain, crumble, and set aside. Prepare spinach following package directions. Once cooked, cool and squeeze out excess liquid.
  • In a skillet over medium heat, saute onions in olive oil until soft and translucent. Add mushrooms and cook for 2 minutes until soft. Stir in ham and cooked bacon, then remove from heat.
  • Combine fresh spinach, tangy sour cream, and a dash of salt and pepper in a large bowl. Spread this mixture into the pie crusts. Top with a delicious bacon mixture, followed by a blend of Monterey Jack, sharp Cheddar, and nutty Parmesan cheeses. Whisk together eggs, rich half-and-half, and fresh parsley. Season with salt and pepper, then pour this delightful mixture over the pies.
  • Place the pies on a baking sheet and bake in a preheated oven for 40 minutes until the top is puffed and golden brown. Remove from the oven and allow to stand for 5 to 10 minutes before serving.

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