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