- 2
Ingredients
- Easy Quiche
- Easy Bacon and Cheese Quiche
- Crustless Spinach Quiche
- Quick Quiche
- Easy Broccoli Quiche
- Spinach Quiche
- How to Make Quiche
- Quiche Lorraine
- Holiday Leftovers Quiche
- All about Cream
- Types of Salt
- Types of Cooking Oil
- How to Peel and Chop Onions
- All about Eggs
- 1/2 pound thick sliced bacon
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (8 ounce) container sour cream
- salt and pepper to taste
- 2 (9 inch) unbaked pie crusts
- 2 tablespoons olive oil
- 1 onion, finely diced
- 1/2 pound fresh mushrooms, finely diced
- 2 cups finely diced smoked ham
- 8 ounces Monterey Jack cheese, shredded
- 8 ounces Cheddar cheese, shredded
- 4 ounces Parmesan cheese, grated
- 8 eggs
- 1 1/2 cups half-and-half cream
- 1 tablespoon dried parsley
- salt and pepper to taste
Preparation
Step 1
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.
Kitchen-Friendly View
PREP
15 mins
COOK
1 hr
READY IN
1 hr
25 mins