The hands-down best quiche I've ever had. How could you possibly go wrong with two meats, three cheeses, two or three veggies, and lots of eggs? Secret ingredient = sour cream. Yeah, I know. I never would have thought to put sour cream in a quiche. But the flavors all blend together to create something magical in your mouth. I've actually never made this for breakfast; we've just had it for dinner with fruit or hashbrown casserole on the side. It's hearty, filling, and so wonderful you just can't stop eating it. That's why the recipe makes two. The first time I made it several years ago, I had full intentions of freezing one. It never made it to the freezer. After we tasted the first one and ate so much of it we didn't have enough leftovers for another meal, we kept the second one out for dinner the next day.
Feel free to alter the proportions of meat - the original recipe called for more ham and less bacon than this one, I just made it with what I had on hand.
Notes: Be SURE to place your quiches on a cookie sheet while baking to catch any drips. Also, if you use regular 9" pie crusts, you will have some extra egg mixture. Just bake it crustless in some muffin-tins if you want. In fact, if you want to omit the crust altogether, you'd have a pretty low-carb meal. Why you would want to do that, I have no idea....but the option is there.
Recipe: (yield - Two 9" quiches)
12 oz turkey bacon
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil or butter
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced (optional - I omitted)
1 (8 ounce) container sour cream
1 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 (12 oz) can fat free evaporated milk
1 tablespoon dried parsley
salt and pepper to taste
2 (9 inch) unbaked deep dish pie crusts
Preheat oven to 400°. Place bacon on two foil-lined baking sheets and bake until desired crispness, about 6-8 minutes. Cool slightly, chop or crumble, and set aside. Reduce oven to 375°.
While the bacon is cooking, heat olive oil or butter in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms if desired, and cook for 2 minutes, or until soft. Remove from heat.
Remove spinach from packaging and squeeze as dry as possible. Place in a large bowl.
Add sour cream, bacon, ham, onion mixture, Monterey Jack, Cheddar and Parmesan. In a separate bowl, whisk together eggs, milk and parsley. Season with salt and pepper, and mix into everything else.
Fill both pie shells evenly.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40-45 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil or butter
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced (optional - I omitted)
1 (8 ounce) container sour cream
1 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 (12 oz) can fat free evaporated milk
1 tablespoon dried parsley
salt and pepper to taste
2 (9 inch) unbaked deep dish pie crusts
Preheat oven to 400°. Place bacon on two foil-lined baking sheets and bake until desired crispness, about 6-8 minutes. Cool slightly, chop or crumble, and set aside. Reduce oven to 375°.
While the bacon is cooking, heat olive oil or butter in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms if desired, and cook for 2 minutes, or until soft. Remove from heat.
Remove spinach from packaging and squeeze as dry as possible. Place in a large bowl.
Add sour cream, bacon, ham, onion mixture, Monterey Jack, Cheddar and Parmesan. In a separate bowl, whisk together eggs, milk and parsley. Season with salt and pepper, and mix into everything else.
Fill both pie shells evenly.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40-45 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
The hands-down best quiche I've ever had. How could you possibly go wrong with two meats, three cheeses, two or three veggies, and lots of eggs? Secret ingredient = sour cream. Yeah, I know. I never would have thought to put sour cream in a quiche. But the flavors all blend together to create something magical in your mouth. I've actually never made this for breakfast; we've just had it for dinner with fruit or hashbrown casserole on the side. It's hearty, filling, and so wonderful you just can't stop eating it. That's why the recipe makes two. The first time I made it several years ago, I had full intentions of freezing one. It never made it to the freezer. After we tasted the first one and ate so much of it we didn't have enough leftovers for another meal, we kept the second one out for dinner the next day.
Feel free to alter the proportions of meat - the original recipe called for more ham and less bacon than this one, I just made it with what I had on hand.
Notes: Be SURE to place your quiches on a cookie sheet while baking to catch any drips. Also, if you use regular 9" pie crusts, you will have some extra egg mixture. Just bake it crustless in some muffin-tins if you want. In fact, if you want to omit the crust altogether, you'd have a pretty low-carb meal. Why you would want to do that, I have no idea....but the option is there.
Recipe: (yield - Two 9" quiches)
12 oz turkey bacon
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil or butter
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced (optional - I omitted)
1 (8 ounce) container sour cream
1 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 (12 oz) can fat free evaporated milk
1 tablespoon dried parsley
salt and pepper to taste
2 (9 inch) unbaked deep dish pie crusts
Preheat oven to 400°. Place bacon on two foil-lined baking sheets and bake until desired crispness, about 6-8 minutes. Cool slightly, chop or crumble, and set aside. Reduce oven to 375°.
While the bacon is cooking, heat olive oil or butter in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms if desired, and cook for 2 minutes, or until soft. Remove from heat.
Remove spinach from packaging and squeeze as dry as possible. Place in a large bowl.
Add sour cream, bacon, ham, onion mixture, Monterey Jack, Cheddar and Parmesan. In a separate bowl, whisk together eggs, milk and parsley. Season with salt and pepper, and mix into everything else.
Fill both pie shells evenly.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40-45 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
1 (10 ounce) package frozen chopped spinach, thawed
2 tablespoons olive oil or butter
1 onion, finely diced
1/2 pound fresh mushrooms, finely diced (optional - I omitted)
1 (8 ounce) container sour cream
1 cups finely diced smoked ham
8 ounces Monterey Jack cheese, shredded
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, grated
8 eggs
1 (12 oz) can fat free evaporated milk
1 tablespoon dried parsley
salt and pepper to taste
2 (9 inch) unbaked deep dish pie crusts
Preheat oven to 400°. Place bacon on two foil-lined baking sheets and bake until desired crispness, about 6-8 minutes. Cool slightly, chop or crumble, and set aside. Reduce oven to 375°.
While the bacon is cooking, heat olive oil or butter in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms if desired, and cook for 2 minutes, or until soft. Remove from heat.
Remove spinach from packaging and squeeze as dry as possible. Place in a large bowl.
Add sour cream, bacon, ham, onion mixture, Monterey Jack, Cheddar and Parmesan. In a separate bowl, whisk together eggs, milk and parsley. Season with salt and pepper, and mix into everything else.
Fill both pie shells evenly.
Place pies on baking sheet, and bake on middle shelf in preheated oven for 40-45 minutes. The top will be puffed and golden brown. Remove from oven, and let stand for 5 to 10 minutes.
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