Clark's Quiche

Ingredients

• 0.5 pound Thick Sliced Bacon (cut into strips)
• 1 medium Onion (finely chopped)
• 0.5 pound Mushrooms (fresh button mushrooms, chopped)
• 2 cups Smoked Ham (diced)
• 10 oz Frozen Chopped Spinach (package)
• 8 oz Shredded Cheddar Cheese (shredded)
• 8 oz Shredded Monterey Jack Cheese (shredded)
• 4 oz Grated Parmesan Cheese (freshly grated)
• 2 tablespoons Olive Oil (extra virgin)
• 8 oz Sour Cream (full‑fat)
• 1 pinch Salt (or to taste)
• 1 pinch Black Pepper (freshly ground, or to taste)
• 2 pieces Unbaked 9‑Inch Pie Crusts (store‑bought or homemade)
• 8 large Eggs (room temperature)
• 1.5 cups Half‑and‑Half (cold)
• 1 tablespoon Dried Parsley (optional)

Instructions

1. Preheat Oven

   Set the oven to 375°F and allow it to preheat.

   Time: PT5M

   Temperature: 375°F

2. Cook Bacon

   In a deep heavy skillet over medium‑high heat, cook the bacon strips until evenly browned.

   Time: PT10M

3. Drain and Crumble Bacon

   Transfer the cooked bacon to paper towels to drain, then crumble or roughly chop.

   Time: PT2M

4. Prep Vegetables and Ham

   Finely chop the onion, chop the mushrooms, and dice the smoked ham into 2 cups.

   Time: PT5M

5. Cook and Drain Spinach

   Cook the frozen chopped spinach according to package directions, then drain thoroughly and let cool in a medium bowl.

   Time: PT7M

6. Combine Cheeses

   Add the shredded cheddar, shredded Monterey Jack, and grated Parmesan to the bowl with the cooled spinach and stir to combine.

   Time: PT2M

7. Sauté Onion

   Heat 2 Tbsp olive oil in a medium skillet over medium heat. Add the chopped onion and sauté until soft and translucent.

   Time: PT3M

   Temperature: medium heat

8. Add Mushrooms

   Add the chopped mushrooms to the skillet and cook until they soften.

   Time: PT2M

   Temperature: medium heat

9. Add Ham and Bacon

   Stir in the diced ham and crumbled bacon, then remove the skillet from the heat.

   Time: PT1M

10. Mix Spinach Base

    In a large bowl, combine the cooled spinach mixture with the sour cream, then season with salt and pepper. Mix well.

    Time: PT2M

11. Assemble Quiches

    Place the two unbaked 9‑inch pie crusts on a baking sheet. Spoon half of the spinach mixture into each crust, then layer the bacon‑ham‑mushroom‑onion mixture evenly. Sprinkle the three cheeses over the top of each quiche.

    Time: PT5M

12. Prepare Egg Custard

    Crack the eight eggs into a bowl, whisk, then add 1½ cups half‑and‑half, 1 Tbsp dried parsley, salt, and pepper. Whisk until slightly frothy.

    Time: PT3M

13. Add Egg Mixture

    Pour the egg‑half‑and‑half mixture evenly over each quiche, allowing it to flow into the crust edges.

    Time: PT2M

14. Bake Quiches

    Bake on the middle rack for 40 minutes, or until the tops are puffed and golden brown.

    Time: PT40M

    Temperature: 375°F

15. Rest and Serve

    Remove the quiches from the oven and let them stand for 5–10 minutes before slicing.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

25g

Fiber

2g

Ingredient Substitutions

• Instead of Thick Sliced Bacon: Turkey bacon, smoked bacon bits
• Instead of Onion: shallots, leeks
• Instead of Mushrooms: cremini mushrooms, baby bella mushrooms
• Instead of Smoked Ham: cooked ham, bacon bits
• Instead of Frozen Chopped Spinach: fresh spinach, cooked and drained
• Instead of Shredded Cheddar Cheese: Colby cheese
• Instead of Shredded Monterey Jack Cheese: Swiss cheese
• Instead of Grated Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Salt: sea salt
• Instead of Unbaked 9‑Inch Pie Crusts: homemade pastry dough
• Instead of Eggs: egg substitute
• Instead of Half‑and‑Half: whole milk, light cream
• Instead of Dried Parsley: fresh parsley

Equipment Needed

• Oven
• Heavy Skillet (deep)
• Medium Skillet
• Cutting Board
• Chef's Knife
• Mixing Bowls
• Whisk
• Baking Sheet
• Measuring Cups and Spoons
• Grater
• Spatula or Spoon

Critical Steps — Do Not Skip

• Preheat Oven
• Cook Bacon
• Cook and Drain Spinach
• Assemble Quiches
• Bake Quiches

Chef Tips from the Video

• A blend of cheddar, Monterey Jack, and Parmesan gives depth of flavor and a nice melt.
• Let the quiche rest before slicing; this prevents the filling from spilling out.
• Line the baking sheet with parchment paper for easier cleanup.
• If you prefer a crust‑less version, bake the mixture in a greased 9‑inch springform pan.

Troubleshooting

Storage

Refrigerator: Cover tightly and refrigerate up to 3 days.

Freezer: Wrap each quiche in foil and freezer‑safe bag; freeze up to 2 months.

Room temperature: Do not store at room temperature; consume within 2 hours if left out.

Make-Ahead Tips

• Bake the quiches fully, cool, then refrigerate; reheat in a 350°F oven for 15 minutes.
• The spinach‑sour‑cream mixture can be prepared a day ahead and kept chilled.
• Egg custard can be whisked the night before and stored covered in the refrigerator.

Frequently Asked Questions