Clark's Quiche Recipe - Allrecipes.com
Clark's Quiche Recipe
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Clark’s Quiche
Bacon, ham, and three types of cheese make this quiche a 5-star favorite. See more
  • READY IN ABOUT hrs

Clark's Quiche

Recipe by  

"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 Edit and Save

Original recipe makes 2 (9 inch) pies Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2004

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 have the deep dish type, cut back on liquids. I always cook mine on a cookie sheet, just to be on the safe side. Let your pie set up before serving. Hope this helps too! Enjoy!

 
Most Helpful Critical Review
May 03, 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 with the wild rice and ham from this site. If I could give this a lower rating I would. Leaves a bad after taste in your mouth and the flavors do not blend well... at all. I see most everyone who gave it 5 stars altered the recipe then rated it... I made it exact, but I'm glad I only made one.

 
Sep 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 out the mushrooms only because I don't like them. I also did not cook the spinach as other reviewers suggested. Thaw and drain is enough. I used no fat or low fat everything and it was delicious!!

 
May 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 crusts was great, but I must have lost about 4 eggs when I pured the egg mixture over the crust, it spilled everywhere! I would still highly reccommend this recipe, just make sure you buy deep dish crusts. Thanks!!!

 
Dec 04, 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 over a pound of bacon and deleted the ham and substituted broccoli for the spinach. After reading everyones comments I was a little gun shy about the amount it made so I had some extra pie crust and tins on "standby". The way I made them there was just slightly more than would fit in two 9 inch tins (1 deep, 1 regular). My only criticism is that this takes WAY more time to prepare than 15 minutes. The preparation of the bacon takes longer than that. Also, this recipe uses a lot of cheese and if you don't want to pay a fortune to buy it shredded, that step will also be time consuming. We will definitely make this fantastic recipe again. You cannot go wrong with this one.

 
Jun 05, 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 ingredients. Cook as directed. Great recipe--tasty!

 
Nov 23, 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. I eat one and freeze the other. The frozen one tastes just as good as the fresh quiche. Instead of ham, I use fresh smoked bacon. Instead of frozen spinach, I use two bunches of fresh baby spinach. I've also substituted a fresh bunch of spinach for broccoli as that combination works really well too. SOOOOOOO good!!! I've also made this one for my parents. They were so impressed with this quiche that my mom got rid of her old quiche recipe and only makes this one too!

 
Oct 20, 2003

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 substituted the spinach for same size pkg of frozen chopped broccoli - also deleted the bacon and just used smoked ham steak (diced)- also added diced green and red peppers to onion/mushroom/ham saute mix. Nice flavour and colour. On advice of previous review, I held back on egg mixture (I had enough left over for my boyfriend to make one massive omelette at work later on!) - any more egg mix in the quiche pie shells (deep dish 9") would have definitely overflowed but didn't due to cutting back. Would suggest cutting back to 6 eggs vs. 8 (if using large eggs). Could have gone 45 minutes vs. 40 in oven but overall - awesome recipe and enough for 6 adults with tossed salad. Thanks for the recipe, Clark! I will definitely be making again!

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 14.6 g
  • 5%
  • Cholesterol
  • 169 mg
  • 56%
  • Fat
  • 33.6 g
  • 52%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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