On sweltering summer days, this tea is incredibly cooling. You can alter it by either adding more almonds or less sugar.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 16 |
| Yield: | 2 (9 inch) pies |
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
Instructions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 2 g |
| Protein | 22 g |
| Saturated Fat | 15 g |
| Sodium | 1078 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
This is an amazing quiche. Can I bake it and freeze it for about a week?
No changes made, tastes phenomenal! It’s my go to quiche recipe for having company over. I usually pair it with a kale salad on the side from the recipe book “Love Real Food”. It’s a hit every time I’ve made it. Can be a long process but oh so worth it!!
I’ve made this many time, sometimes I do half broccoli chopped up with the spinach, its a fabulous recipe and I always get compliments.
I used frozen pie crusts so I cut the amount of cream in half and I used 5 eggs. I approximately halved everything else because my frozen pie crusts were really shallow. If you watch the video, you can get a sense of what the right ratios should look like. I will say that quiche never looks like there is enough egg mix until it goes in the oven, so trust your recipe. This was easy, and delicious! It would be fantastic with homemade crust! I prefer a crisper crusts than my husband, so I would bake to recipe for him. Since he’s away, I followed another poster, and started mine on high @ 425 F. I left it on that for 10 minutes, then reduced to 375 for the remaining time. It was ready in about 30 minutes total. I used the browning as a guide. I waited 5 minutes to eat, and then had a huge piece. OMG so good! Yaay! Oh, I didn’t have any Monteray Jack cheese so I used mozzarella. It was a good substitute but I bet the Jack cheese is sublime. I understand some folks don’t like reviews with altered recipes, but I only changed it because I didn’t have everything so I made do. I think my adaptation keeps the integrity of the original, so my review is for anyone who may not have exact ingredients on hand, including future me. If my adaptation was good, this recipe will be amazing made exactly as posted. Thank you, Clark!
The is the best quiche recipe I’ve found! I’ve been making this for years now. I use shaved ham instead of cubes, which is the only change I’ve made. Finally figured out that, if you use Pillsbury Pie Crusts in two double-layer cake pans, you will have more than enough room for all the ingredients, with no spillage. I am going to try pre-baking the crusts a bit before filling them, so that it reheats better. I gave some leftovers to a friend recently, and he gave it a 11.5 out of 10!
Made recipes as instructed and my family devoured them. Its my go-to for brunch!
First time I made quiche and it turned out great. Made the recipe without the bacon and added some chopped red pepper. Used low fat sour cream. Did not cook the frozen spinach firs – just thawed and dried. I par-baked two quiches in frozen store deep dish crusts for 20 minutes and now I have them in the freezer. There was filling left so I baked that in a small casserole dish. Hubby and I ate that for dinner. Yum. Yum!
I could not wait to make it, but I was bit disappointed, I could not keep the egg/half half mixture in the pie pan. It is a good thing I used a deep-dish pie crust…
This quiche was OK as quiches go, but in comparison to ones with less egg:cream ratio or ones that don’t use sour cream, it’s only about a 3/5 stars for me anyway. Putting sour cream right next to the crust only softens it whether you first bake it, or brush it with oil or bake it with egg whites. I think mixing the spinach directly with the meat/onion/mushroom mix would be a far better idea as a lining to the crust. Also, eliminate the sour cream, and just reduce the eggs down to a 2 – 3 to 1 mixture with cream or half n half, poured over the top, and you’ll have a much better quiche.
This was awesome. I didn’t change a thing. Thank you!
This was a wonderful meal!! I made sure that I wouldn’t have a soggy crust by setting the oven temperature to 425 degrees for the first 15 mins and then reducing the heat to 375 degrees for an additional 45 mins (this is a deep dish pie recipe!!) and it turn out perfect!! A definite “do over”!!
This quiche turned out beautifully. I halved the recipe to make only one quiche. I saute’d the onions in a little bit of the bacon drippings. I added the spinach to the onion-mushroom mixture and cooked it for a short time. Like many others, I did not layer. I elected instead to stir all together. I also precooked my pie crust for a few minutes before loading it with the quiche mixture. My guest raved about it, and couldn’t believe I had actually made it. This will be my “go to” recipe for company.
Unfortunately, the bacon I used made this way too salty. The recipe yielded far too much to fill the pie pans, and then I read in the reviews that we were supposed to use DEEP DISH pans. As many people don’t read reviews before making a meal, the recipe should reflect this. This quiche has many flavors that don’t go well together. I doubt I will make it again, but if I did, I would use different bacon. As another reviewer advised, I would also put crescent rolls at the bottom of a casserole pan and layer the ingredients there rather than in pie pans. However, I’m going to use a different recipe for my quiche. This one wasn’t for me.
Part II of my review (prematurely hit “enter“ on the last one): I was initially going to divide the recipe in half to make a single pie, but boy am I glad I took this man’s advice. If it weren’t for my need for immediate gratification I would be freezing the second pie for later, but this is totally going to be dinner tonight!
Great flavor. Family liked it. I didn’t have all the ingredients on hand so I used Italian sausage instead of bacon, broccoli instead of spinach, and mozzarella instead of Monterey jack. I also made it without the crust because I prefer it crustless. I’ll make this again.
I added some broccoli for body and I used a whole sweet onion because I love them. And since I just cook for me, I halved the recipe and it was easy. Absolutely delicious! I will be making this more often.
I loved this recipe! I am new to cooking and wanted to try a quiche. This recipe was easy to follow and the directions were pretty straightforward. It took a little bit of time to get everything together for the layers but it turned out better than great!! It was Amazing!!! I was also highly husband approved!! He kept saying how good it was. I would definitely make this again! This is one for the recipe books for sure!
I liked this quiche! I used bacon and sausage for the meat. I only wanted one pie so I cut everything in half. I did onions and mushrooms and the sour cream is wonderful. I have chickens so the freshness is 10+
I absolutely love this recipe! The sour cream and half and half makes perfect! Thank you for this recipe. I use cubed ham and spinach. My family loves it!
Love the recipe. Very easy and even the pickiest of my kids liked it.
This was the best quiche I have ever had! I made a few mistakes but I think that’s what made it turn out so good. When I printed the recipe an ad that I didn’t notice popped up and covered up all of the directions so when I made this I just scrambled the eggs then mixed all of the other ingredients together. I did not have mushrooms so I left them out and I used 1/2 of a finely diced raw onion instead of cooked. The batter filled 2 DEEP dish pie crusts and took about 55-60 minutes to cook. I have already shared this recipes with my friends and i will be making it again soon.