Clark'S Quiche

Name: Clark'S Quiche
Ingredients: 225 g thick sliced bacon; 284 g frozen chopped spinach, thawed; 227 1/4 g sour cream; salt and pepper; 2 (9 inch) unbaked pie crusts; 30 ml olive oil; 1 onion, finely diced; 225 g fresh mushrooms, finely diced; 280 g finely diced smoked ham; 225 g monterey jack cheese, shredded; 225 g cheddar cheese, shredded; 115 g parmesan cheese, grated; 8 eggs; 355 ml half-and-half cream; 1 teaspoon grams dried parsley; salt and pepper

16 ingredients

10 steps

Ingredients

225 g thick sliced bacon
284 g frozen chopped spinach, thawed
227 1/4 g sour cream
salt and pepper
2 (9 inch) unbaked pie crusts
30 ml olive oil
1 onion, finely diced
225 g fresh mushrooms, finely diced
280 g finely diced smoked ham
225 g monterey jack cheese, shredded
225 g cheddar cheese, shredded
115 g parmesan cheese, grated
8 eggs
355 ml half-and-half cream
1 teaspoon grams dried parsley
salt and pepper

Directions

1

Preheat oven to 375 degrees F (190 degrees C).
2

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3

Cook spinach according to package instructions. Allow to cool, then squeeze dry.
4

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.
5

In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture.
6

Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies.
7

Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
8

Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes.
9

The top will be puffed and golden brown.
10

Remove from oven, and let stand for 5 to 10 minutes.