Clark's Quiche

Clark's Quiche

Clark Hamblen 34

"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 freezes well with tin foil."
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1 h 25 m servings 444 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 156 mg
  • 52%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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  • Prep

  • Cook

  • Ready In

  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.


  1. 1063 Ratings

Most helpful positive review

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

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...

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...

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...

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...

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...

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...

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....

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...

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, ...

This recipe was wonderful.. I had a small brunch for some friends and made these in mini form... They were delicious... Just drop the temperature to 325 degrees and cooking time to 30 to 35 minu...