Clark’s Quiche

These wonderful quiches taste even better the next day. They freeze and reheat beautifully in the microwave. Now I have no idea who Clark is, but he makes one heck of a good quiche.

1/2  lb  thick sliced bacon
1  pkg (10 oz)  frozen chopped spinach, thawed
8  oz  sour cream
Salt and pepper to taste
2  (9”)  unbaked pie crusts
2  Tbs  olive oil
1   onion, finely diced
1/2  lb  mushrooms, finely diced
2   cups  finely diced smoked ham, optional
8   oz  Monterey Jack cheese, shredded
8   oz  Cheddar cheese, shredded
4   oz  Parmesan cheese, grated
8    eggs
1-1/2  cup  half & half cream
1  Tbs  dried parsley

Cut up and fry the bacon; drain and crumble. Set aside.
Squeeze out the moisture from the thawed spinach. Sauté onions in olive oil until soft. Stir in mushrooms and cook 2 minutes, or until soft. Stir in bacon and ham, if using. Remove from heat.

In large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into two pie crusts. Layer with bacon mixture.

Mix together  Monterey Jack, cheddar, and parmesan cheeses. Sprinkle over pies.  Whisk together eggs, cream, and parsley. Season with additional salt and pepper. Pour over pies.

Bake @375° for 40 minutes. Tops will be puffed and golden. Let stand 5-10 minutes before cutting.