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Clark's Quiche

SUBMITTED BY: Clark Hamblen PHOTO BY: allrecipefan

"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 Min
COOK TIME	1 Hr 10 Min
READY IN	1 Hr 25 Min
Original recipe yield 2 (9 inch) pies

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1/2 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
1/2 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 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

DIRECTIONS

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.

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REVIEWS

Reviewed on Jan. 19, 2004 by Clark Hamblen

I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was... MORE

Reviewed on May 16, 2006 by Laine

The quiche was absolutely delicious, but I did have one problem. The recipe didn't call for... MORE

Reviewed on Jan. 22, 2004 by MAARO

I should have believed you Clark: I halved the recipe and made only one... It was gobbled up... MORE

Reviewed on Oct. 20, 2003 by SHAMROCKYYZ

Excellent recipe - easy to make and was a huge hit for Thanksgiving brunch/lunch today... MORE

Reviewed on Sep. 14, 2004 by BSTEPHENSD

This is a great recipe for a crustless quiche! (Really cuts down on fat content.) Be sure to... MORE

Reviewed on Mar. 8, 2006 by RogueOnion

I made this for friends and they really enjoyed the dish. The only change I made was to leave... MORE

Reviewed on Nov. 23, 2007 by Mel

I've made this quiche probably a dozen times this past year. In my opinion its the best... MORE

Reviewed on Dec. 4, 2006 by techroadwarrior

Although I have eaten quiches for many years, this is the first one I actually made and it was... MORE

Reviewed on Feb. 11, 2004 by MHADLEY73

This recipe was wonderful.. I had a small brunch for some friends and made these in mini...

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