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Clark's Quiche Recipe

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This recipe for Clark's Quiche is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. thick sliced bacon
1 (10 oz.) pkg. frozen chopped spinach, thawed
1 (8 oz.) container sour cream
salt and pepper to taste
2 (9") unbaked pie crusts
2 T. olive oil
1 onion, finely diced
1/2 plb. fresh mushrooms, finely diced
2 c. finely diced smoked ham
8 oz. Monterey Jack cheese, shredded
8 oz. Cheddar cheese, shredded
4 oz. Parmesan cheese, grated
8 eggs
1 1/2 c. half-and-half cream
1 T. dried parsley
salt and pepper to taste
Directions:
Directions:
1. Preheat oven to 375º. 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 min., 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 min. The top will be puffed and golden brown. Remove from oven, and let stand for 5-10 min.
Number Of Servings:
Number Of Servings:
16

 

 

 

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