Shelly's Recipe

QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1/2 lb thick sliced bacon
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (8 oz) container sour cream
1 tsp salt and pepper
2 (9 inch) pie crusts
2 tbsp olive oil
1 onion, finely diced
1/2 lb fresh mushrooms, finely diced
2 cups finely diced smoked ham
8 oz Monterey jack and cheddar cheeses, shredded
4 oz parmesan cheese, grated
8 eggs
1 1/2 cups half-and-half
8 eggs
1 tbsp dried parsley
1 tsp salt and pepper

Preheat oven to 375. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Heat 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.

In a large bowl, combine spinach, sour cream, salt and pepper. Divide, and spread into pie crusts. Layer with bacon mixture. Mix together cheeses and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Season with salt and pepper, and pour over pies. Place piece on baking sheet, and bake on middle shelf for 40 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5-10 minutes before slicing.