Thursday, January 26, 2012

Clark's Quiche

If you are a quiche lover, you will love this one.  This is my favorite quiche of all time.  It will leave you wanting leftovers, but don't worry, you should have plenty of leftovers since this recipe makes TWO whole deep dish 9-inch pies!  

Are you excited yet?  This baby has just about everything... bacon, ham, spinach and lots of cheese.  Leftovers keep well in the fridge and heat up just as good the next day.  I highly recommend this one people!

Follow along and I'll show you how to make this tasty breakfast food:

Clark's Quiche
*Recipe altered from
2 (9in.) deep dish frozen pie crusts (unbaked)
1/2 pound thick bacon, cooked and crumbled
1 (10oz) package frozen chopped spinach, thawed
1 (8oz) container sour cream
Salt and Pepper to taste
2 tablespoons olive oil
1 onion, finely diced
1/2 pound fresh mushrooms, diced
2 cups diced smoked ham (fully cooked)
6 ounces Montery-Jack Cheese, shredded
6 ounces Cheddar Cheese, shredded
3 ounces Parmesan cheese, grated
1 1/2 cups half and half
8 eggs
1 tablespoon dried parsley

Dicing, shredding and preparing the ingredients is the hardest part.  It's smooth sailing after that.  Make sure your bacon is cooked and crumbled, cheeses are grated, everything is chopped, and cook the spinach according to package directions and squeeze dry as much as possible.
Preheat oven to 375 degrees.  I like to put my slightly thawed pie crusts in the oven while it preheats to begin cooking them (This helps to avoid a doughy, uncooked crust).  Remove the pie crusts from the oven once preheated, or sooner if your oven heats slowly.  
Cook onions in a skillet with the oil until translucent.  Stir in mushrooms and cook 2 minutes.
Stir in ham and cooked bacon.  Remove from heat.
In a large bowl, combine the spinach, sour cream, salt and pepper.
Stir ham mixture into the spinach mixture.
Divide the combined mixture evenly into the two pie crusts.
In a small bowl, mix all the cheeses together and sprinkle over the two pies.
Whisk together the eggs, half and half, parsley and salt and pepper.
Carefully pour the egg mixture evenly into the two pies.  Use a fork to shift and carefully stir the pies creating more space for the egg mixture as you pour.  Fit as much as you can.
Bake at 375 for 40 minutes or until browned and center is no longer runny.  (Mine typically take at least an hour, it depends on how much egg mixture you add).
Cool 5-10 minutes before serving.  Enjoy!


ashleighskitchen said...

This looks amazing! I'll have to make this one! Thanks for sharing! Hope school is going good!

Nicole @ Keeping Up With The Kitchen Mom said...

School is great thanks :) Staying plenty busy! I absolutely love this quiche! You should definitely try it.

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