Kitchen Sink Quiche

Ingredients:

1/2 pound thick sliced bacon
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil
1 onion, finely diced
½ pound fresh mushrooms, finely diced
2 cups finely diced smoked ham
1 (8 ounce) container sour cream
Salt and 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 1/2 cups half-and-half cream
1 tablespoon dried parsley
Salt and pepper to taste

Directions: 
  1. Preheat oven to 375 degrees.
  2. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  3. Cook spinach according to package instructions. Allow to cool, and then squeeze dry.
  4. Heat olive oil in 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.
  5. 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.
  6. 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.
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