Quiche-to-end-all-Quiches Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 pound thick sliced bacon
1 (10 oz) package frozen chopped spinach, thawed
1 (8 oz.) container sour cream
salt and pepper to taste
2 (9 inch) unbaked pie crusts
2 T. olive oil
1 onion, finely diced
1/2 pound 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
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Directions: |
Directions:Preheat oven to 375º F. 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 very 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 evenly, and spread into two 9 inch pie crusts. Layer with bacon mixture. Mix together Monterey Jack, Cheddar and Parmesan cheeses, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour entire mixture over the cheeses in the pie crusts.
Place pies on a 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 on wire racks for 5 to 10 minutes. |
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Number Of
Servings: |
Number Of
Servings:2 - 9 |
Preparation
Time: |
Preparation
Time:1-1/2 hours |
Personal
Notes: |
Personal
Notes: This is terrific for breakfast or brunch, served with fruit, or at lunch or dinner with a salad. (The reason this makes 2 pies is because if you only make one, you will hate yourself the next day when there are no leftovers.)
Special warning: Make sure the top is completely golden brown before you remove from oven. Also make certain to let stand for at least 10 minutes before serving. I made this for Tom and Marge once, and it turned out sadly sloppy. After we had eaten, and they were ready to go, the quiches had finally firmed to proper consistency. Blush!
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