Ingredients for Clark's Quiche
- 6 slices bacon
- Frozen Chopped Spinach
- 1/2 cup sour cream
- Salt And Pepper
- Unbaked Pie Crusts
- 1 tablespoon olive oil
- Onion
- Fresh Mushrooms
- Smoked Ham
- Monterey Jack Cheese
- Cheddar Cheese
- Parmesan Cheese
- 6 large eggs
- Half And Half Cream
- Dried Parsley
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How to Make Clark's Quiche
- Preheat oven to 375°F (190°C).
- Place 6 slices of bacon in a large, deep skillet and cook over medium-high heat until evenly browned (about 8-10 minutes).
- Drain bacon on paper towels, crumble, and set aside.
- Cook 10 oz of spinach according to package directions. Allow to cool completely, then squeeze out excess water thoroughly.
- Heat 1 tablespoon of olive oil in the same skillet over medium heat. Sauté 1 medium onion, chopped, until soft and translucent (about 5 minutes).
- Add 8 oz of sliced mushrooms to the skillet and cook for 2 minutes, or until softened.
- Stir in 4 oz of diced ham and the crumbled bacon.
- Remove from heat and set aside.
- In a large bowl, combine the cooked spinach, 1/2 cup sour cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Divide the spinach mixture evenly between two 9-inch pie crusts.
- Layer each crust with the bacon and ham mixture.
- Combine 1 cup shredded Monterey Jack cheese, 1/2 cup shredded cheddar cheese, and 1/4 cup grated Parmesan cheese. Sprinkle evenly over the pies.
- In a separate bowl, whisk together 6 large eggs, 1 cup half-and-half, and 1 tablespoon chopped fresh parsley.
- Season the egg mixture with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Pour the egg mixture evenly over the pies.
- Place the pies on a baking sheet and bake on the middle shelf of the preheated oven for 40-45 minutes, or until the tops are puffed and golden brown.
- Remove from oven and let stand for 5-10 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
5g
Fat
109g
Carbs
6g
