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Clark's Quiche

Clark's Quiche

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Clark Hamblen

This recipe is excellent served for breakfast with fruit or at lunch or dinnertime 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. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day... If in the strange case that you are filled up with one pie, this is a great gift to give a friend or relative, or if you are stingy...it freezes well with tin foil.

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Nutrition

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  • Calories:
  • 444 kcal
  • 22%
  • Fat:
  • 33.6 g
  • 52%
  • Carbs:
  • 14.6g
  • 5%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Clark Hamblen
452
1/19/2004

I am so glad that you have all enjoyed this recipe. When I said a 9 inch pie pan, I was referring to a nine inch deep dish pie pan (glass type). This will hold the entire mixture. If you don't have the deep dish type, cut back on liquids. I always cook mine on a cookie sheet, just to be on the safe side. Let your pie set up before serving. Hope this helps too! Enjoy!

BSTEPHENSD
271
9/14/2004

This is a great recipe for a crustless quiche! (Really cuts down on fat content.) Be sure to spray your pie plate before adding the ingredients and use olive oil spray to saute onions. I left out the mushrooms only because I don't like them. I also did not cook the spinach as other reviewers suggested. Thaw and drain is enough. I used no fat or low fat everything and it was delicious!!

Laine
246
5/16/2006

The quiche was absolutely delicious, but I did have one problem. The recipe didn't call for deep dish pie crusts, so I bought regular ones and they weren't nearly big enough. What was in the crusts was great, but I must have lost about 4 eggs when I pured the egg mixture over the crust, it spilled everywhere! I would still highly reccommend this recipe, just make sure you buy deep dish crusts. Thanks!!!