Excellent Quiche

 Excellent Quiche

 

This recipe makes a wonderful quiche.  It is full of delicious ingredients and tastes great.  It makes 2 quiches, so you can have one the day you prepare it and the other one next day for lunch!  The quiche will be overfull when placed in the oven, but will be just right when done.  You could substitute 1 pound of shredded Colby-jack cheese for the Monterey Jack and cheddar cheeses.  You can also omit the bacon if desired.

 

1/2
pound thick sliced bacon, chopped
1
10-ounce package frozen chopped spinach, thawed
1
cup sour cream (8 ounces)
Salt and pepper to taste
2
9-inch unbaked deep dish pie crusts (can use frozen)
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
large eggs
1 1/2
cups half and half
1
tablespoon dried parsley

 

 

Place bacon in a large skillet and cook over medium-high heat until evenly brown.  Drain and set aside.  Cook spinach according to package directions.  Allow to cool, then squeeze dry.  Preheat oven to 375 degrees.

 

Heat olive oil in large skillet over medium heat.  Sauté 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.  Spread half of mixture in each of the 2 pie crusts.  Layer with bacon mixture.  Mix together cheese and sprinkle over pies.  Whisk together eggs, half and half and parsley.  Season with salt and pepper and pour over pies.  You may not need all of this mixture.  Place pies on parchment covered 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.  Refrigerate any leftover quiche.