Community Recipe
from [recipes743]


  • Yield: 8 servings
  • Cook time: 0 Minute
  • Prep time: 0 Minute


  • 1/2 (10 oz.) package frozen, chopped spinach, thawed and drained
  • 1 (9-inch) unbaked pie crust
  • 1/4 pound(s) cheddar cheese, shredded
  • 1-1/2 teaspoon(s) dried parsley
  • 4 eggs
  • 1 cup(s) finely diced smoked ham
  • 1/4 pound(s) fresh mushrooms, finely diced
  • 3/4 cup(s) half-and-half cream
  • 1/4 pound(s) Monterey Jack cheese, shredded
  • 1 tablespoon(s) olive oil
  • 1/2 onion, finely diced
  • 2 ounce(s) Parmesan cheese, grated
  • Salt and pepper to taste
  • Salt and pepper to taste
  • 1 cup(s) sour cream
  • 1/4 pound(s) thick sliced bacon


Preheat the oven to 375 degrees.

Place bacon in a a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Squeeze thawed spinach until most of the moisture is removed. Set aside.

Heat olive oil in skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms, and cook for 2 minutes. Stir in ham and cooked bacon. Remove from heat.

Make your favorite pie crust. Place in deep dish pie plate and flute edges.

In a large bowl, combine spinach with sour cream and salt and pepper to taste. Spread mixture onto bottom of pie crust. Layer with bacon/ham mixture. Mix together Monterey Jack, cheddar and parmeson cheeses and sprinkle over pie. Whisk together eggs, half-and-half and parsley. Season with salt and pepper; pour over pie.

Place pie on baking sheet and bake on middle shelf in preheated oven for 40 - 50 minutes, or until done. The top will be puffed and golden brown, and knife will come out clean when inserted in the center of pie. Remove from oven and let stand for 5 to 10 minutes before serving.

**You can make this quiche a day ahead, refrigerate and then reheat the next day when ready to serve. Cover with foil and reheat at 300 degrees for approximately 30 minutes or until warm.

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