Clark S Quiche Recipes

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CLARK'S QUICHE



Clark's Quiche image

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.

Provided by Clark Hamblen

Categories     100+ Breakfast and Brunch Recipes     Eggs     Quiche

Time 1h25m

Yield 16

Number Of Ingredients 16

½ pound 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 tablespoons olive oil
1 onion, finely diced
½ 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 eggs
1 ½ cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 444.2 calories, Carbohydrate 14.6 g, Cholesterol 156.3 mg, Fat 33.6 g, Fiber 1.6 g, Protein 21.5 g, SaturatedFat 15.1 g, Sodium 1077.9 mg, Sugar 1.1 g

CLARK'S QUICHE



Clark's Quiche image

I found this on the internet yet again, posted by Clark Hamblen. I haven't tried it yet but this is how he describes it. " This recipe is excellent served for breakfast with fruit, or at lunch or dinner 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. Bacon, ham, and spinach and mushrooms are layered with 3 cheeses in this rich delicious egg dish."

Provided by Pinaygourmet 345142

Categories     Savory Pies

Time 1h10m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 16

225 g thick sliced bacon
284 g frozen chopped spinach, thawed
227 1/4 g sour cream
salt and pepper
2 (9 inch) unbaked pie crusts
30 ml olive oil
1 onion, finely diced
225 g fresh mushrooms, finely diced
280 g finely diced smoked ham
225 g monterey jack cheese, shredded
225 g cheddar cheese, shredded
115 g parmesan cheese, grated
8 eggs
355 ml half-and-half cream
1 teaspoon grams dried parsley
salt and pepper

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 641.7, Fat 49.5, SaturatedFat 21.8, Cholesterol 236.2, Sodium 1179.6, Carbohydrate 19.6, Fiber 2.1, Sugar 1.5, Protein 30

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