Clark's Quiche

4.7

(1,315)

1,039 Reviews

183 Photos

Clark's quiche 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.

Submitted by Clark Hamblen

Updated on July 30, 2024

183

Prep Time:

15 mins

Cook Time:

1 hr

Additional Time:

10 mins

Total Time:

1 hr 25 mins

Servings:

16

Yield:

2 (9-inch) quiche

Jump to Nutrition Facts

Ingredients

8 ounces thick-sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil
1 onion, finely diced
8 ounces fresh mushrooms, finely diced
2 cups finely diced smoked ham
1 (8 ounce) container sour cream
salt and ground black pepper to taste
2 (9-inch) unbaked pie crusts
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 ½ cups half-and-half
1 tablespoon dried parsley

Directions

Preheat the oven to 375 degrees F (190 degrees C).
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly brown. Drain on paper towels. Crumble and set aside.
Meanwhile, cook spinach according to package instructions. Allow to cool, then squeeze dry.
Heat olive oil in the skillet over medium heat. Sauté onion until soft and translucent. Stir in mushrooms; cook until soft, about 2 minutes. Stir in ham and bacon. Remove from heat.
Combine sour cream and spinach; season with salt and pepper. Divide evenly between crusts, then divide and arrange bacon mixture on top. Combine Monterey Jack, Cheddar, and Parmesan; divide and sprinkle over bacon mixture.
Whisk eggs, half-and-half, and parsley together in a separate bowl; season with salt and pepper. Divide and pour into crusts.
Arrange quiche on a baking sheet; bake in the preheated oven on middle shelf until tops puffed and golden brown, 40 minutes. Remove from oven; let stand 5 to 10 minutes.

Nutrition Facts (per serving)

444	Calories
34g	Fat
15g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 444
% Daily Value *
Total Fat 34g	43%
Saturated Fat 15g	76%
Cholesterol 156mg	52%
Sodium 1078mg	47%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	6%
Total Sugars 1g
Protein 22g	43%
Vitamin C 8mg	9%
Calcium 370mg	28%
Iron 2mg	12%
Potassium 332mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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