Clark's Quiche

Breakfast Casserole - Breakfast and Brunch

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.

Brief

Prep 15 mins

Cook: 1hr

Additional: 10 mins

Total: 1hr25 mins

Servings: 16

Yield: 2 (9 inch) pies

Clark's Quiche

Ingredients

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

Sunday Brunch Casserole

Breakfast and Brunch

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Clark's Quiche

Servings Per Recipe:16

Calories: 444.2

% Daily Value *

Protein: 21.5g 43%

Carbohydrates: 14.6g 5%

Dietary Fiber: 1.6g 7%

Sugars: 1.1g

Fat: 33.6g 52%

Saturated Fat: 15.1g 75%

Cholesterol: 156.3mg 52%

Vitamin A Iu: 2668.4IU 53%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.2mg 14%

Vitamin C: 8.3mg 14%

Folate: 67.3mcg 17%

Calcium: 370.4mg 37%

Iron: 2.1mg 12%

Magnesium: 39.9mg 14%

Potassium: 332.3mg 9%

Sodium: 1077.9mg 43%

Thiamin: 0.3mg 32%

Calories From Fat: 302.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.