Feeds:
Posts
Comments

Archive for December, 2011

I came across this recipe on Allrecipes.com.  See my notes at the bottom.

Clark’s Quiche

“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.”

Clark’s Quiche
Prep Time: 15 Min
Cook Time: 1 Hr
Ready In: 1 Hr 25 Min
Original Recipe Yield 2 (9 inch) pies
Ingredients
1/2 lb 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 Tbs olive oil
1 onion, finely diced
1/2 lb fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 oz Monterey Jack cheese, shredded
8 oz Cheddar cheese, shredded
4 oz Parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half cream
1 Tbs dried parsley
salt and pepper to taste

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.

Yield: Original Recipe Yield 2 (9 inch) pies

Source
Author: By: Clark Hamblen
Web Page: http://allrecipes.com/Recipe/clarks-quiche/detail.aspx

Notes:

I made my Quiche with breakfast sausage instead of the ham and bacon. Turned out perfect.  This Quiche is delicious!

If you like Quiche, do give this recipe a try.  It got rave reviews from those who tried it, and I will be adding this to my regular rotation of recipes.

Read Full Post »

Follow

Get every new post delivered to your Inbox.

%d bloggers like this: