Clark's Quiche

"I found this on the internet yet again, posted by Clark Hamblen. I haven't tried it yet but this is how he describes it. " This recipe is excellent served for breakfast with fruit, or at lunch or dinner with a salad. This recipe makes two 9 inch pies. The reason for this is because if you only make one you will hate yourself the next day when there are no leftovers. Bacon, ham, and spinach and mushrooms are layered with 3 cheeses in this rich delicious egg dish.""
 
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Ready In:
1hr 10mins
Ingredients:
16
Yields:
2 pies
Serves:
12
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ingredients

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directions

  • Preheat oven to 375 degrees F (190 degrees C).
  • 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.
  • 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, 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.
  • Place pies on 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 for 5 to 10 minutes.

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Reviews

  1. I made this for a "breakfast for dinner" themed dinner party and it went over very well!! I used only ham, did not use a crust, used gruyere, sharp cheddar and fresh parmesan cheeses. Everyone loved it - I will definitely make it again. I did not layer as the reciped suggested. I just mixed everything together and it turned out great!
     
  2. This is really good quiche! For some reason, couldn't get this recipe to convert to metric (probably me), so I popped over to www.Allrecipes.Com and used those measurements. I suggest baking the pie shells for about five minutes before adding the filling. Also, for me, this filled more than 2 deep-dish pie pans (i used three). The extra quiche (you will probably eat the first two pretty quick), freezes pretty well. The bottom of the thawed quiche got a little watery, but it wasn't a major issue. Can be made veggie with no problem, just add whatever veggies you like instead of meat. Also, can use different cheeses, according to taste. I like to use some swiss, in place of the cheddar. A very versatile recipe!
     
  3. I made these for a baby shower brunch a few years ago and had forgotten to rate it, this recipe is an often used one in my home and DD's also. It is really great, easy and yummy!
     
  4. I make this ALL the time for the Holiday's or whenever my "crew" comes home from Chicago or Kalamazoo !! It is WONDERFUL, and please do as Clark says, make them both , you will be glad you did. They freeze well and I am always asked for this recipe whenever I make it for someone other than my family who know where to go for this excellent quiche...Mom's house.pollyw
     
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Tweaks

  1. I used light mayo instead of sour cream and mixed the ingredients instead of layering them. I freeze the second pie after cooking both and it reheats beautifully. Anytime my friends and family find out I've made this quiche, it is gone almost immediately.
     

RECIPE SUBMITTED BY

I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.
 
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