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    You are in: Home / Breakfast / Clark's Quiche Recipe
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    Clark's Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Pinaygourmet #345142's Note:

    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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    Ingredients:

    Serves: 12

    Yield:

    pies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F (190 degrees C).
    2. 2
      Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
    3. 3
      Cook spinach according to package instructions. Allow to cool, then squeeze dry.
    4. 4
      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.
    5. 5
      In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture.
    6. 6
      Mix together Monterey Jack, Cheddar and Parmesan, and sprinkle over pies.
    7. 7
      Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies.
    8. 8
      Place pies on baking sheet, and bake on middle shelf in preheated oven for 40 minutes.
    9. 9
      The top will be puffed and golden brown.
    10. 10
      Remove from oven, and let stand for 5 to 10 minutes.

    Ratings & Reviews:

    • on January 25, 2009

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2008

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Clark's Quiche

    Serving Size: 1 (256 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 641.7
     
    Calories from Fat 445
    69%
    Total Fat 49.5 g
    76%
    Saturated Fat 21.8 g
    109%
    Cholesterol 236.2 mg
    78%
    Sodium 1179.6 mg
    49%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.4 g
    5%
    Protein 30.0 g
    60%

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