Clark's Quiche

Ingredients

• thick-sliced bacon
• 1 package frozen chopped spinach , 10 ounce
• 2 tablespoons olive oil
• 1 onion , finely diced
• fresh mushrooms , finely diced
• 2 cups finely diced smoked ham
• 1 container sour cream , 8 ounce
• salt and ground black pepper to taste
• 2 unbakeds pie crusts , 9-inch
• 8 ounces Monterey Jack cheese , shredded
• 8 ounces Cheddar cheese , shredded
• 4 ounces Parmesan cheese , grated
• 8 eggs
• 1.5 cups half-and-half
• 1 tablespoon dried parsley

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly brown. Drain on paper towels. Crumble and set aside.

3. 3

   Meanwhile, cook spinach according to package instructions. Allow to cool, then squeeze dry.

4. 4

   Heat olive oil in the skillet over medium heat. Sauté onion until soft and translucent. Stir in mushrooms; cook until soft, about 2 minutes. Stir in ham and bacon. Remove from heat.

5. 5

   Combine sour cream and spinach; season with salt and pepper. Divide evenly between crusts, then divide and arrange bacon mixture on top. Combine Monterey Jack, Cheddar, and Parmesan; divide and sprinkle over bacon mixture.

6. 6

   Whisk eggs, half-and-half, and parsley together in a separate bowl; season with salt and pepper. Divide and pour into crusts.

7. 7

   Arrange quiche on a baking sheet; bake in the preheated oven on middle shelf until tops puffed and golden brown, 40 minutes. Remove from oven; let stand 5 to 10 minutes.