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Clark's Quiche
Prep
15 m

Cook
1h

Ready In
1 h 25 m

Recipe By: 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 leovers. 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 gi to give a friend or
relative, or if you are stingy...it freezes well with tin foil."

Ingredients
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
1

2
3

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 so and translucent. Stir in mushrooms, and
cook for 2 minutes, or until so. 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 pued
and golden brown. Remove from oven, and let stand for 5 to 10 minutes.

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Printed From Allrecipes.com 3/13/2016

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13/03/2016 22:32