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Clark's Quiche




Source of Recipe


allrecipes


List of Ingredients




1/4 pound thick sliced bacon
1/2 (10 ounce) package frozen chopped spinach, thawed
4 oz sour cream
salt and pepper to taste
1 (9 inch) unbaked pie crust
1 tablespoon olive oil
1/2 onion, finely diced
1/4 pound fresh mushrooms, finely diced
1 cup finely diced smoked ham
1/4 pound Monterey Jack cheese, shredded
1/4 pound Cheddar cheese, shredded
2 ounces Parmesan cheese, grated
4 eggs
3/4 cup half-and-half cream
1-1/2 teaspoons dried parsley
salt and pepper to taste



Recipe



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 crust. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pie. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
Place pie 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.