Bacon, Ham and Spinach Quiche

via Our Best Bites (of course)

Quiche

½ lb. bacon
10 oz. package spinach
1 c. sour cream (I use light)
salt and pepper to taste
2 unbaked pie crusts
1 onion, minced
½ lb. diced mushrooms
2 c. diced ham
16 oz. Colby Jack or sharp cheddar cheese (*I used Swiss for one and I preferred it over Cheddar)
4 oz. Parmesan cheese
8 eggs
1 c. half and half (I use fat-free)
1 Tbsp. parsley

 

Preheat oven to 375 degrees. Brown bacon, drain, crumble, and set aside. Saute spinach in bacon drippings (I told you we were going to be naughty). Drain. Saute onions. Add mushrooms. Stir in ham and bacon. Combine spinach, sour cream, salt, and pepper. Add meat mixture. Mix in cheese. Divide into each pie crust.

 

Mix eggs, half and half, and parsley. Pour over pies. Place pies in oven and bake 45-50 minutes or until tops are puffed and golden brown. Let stand 5-10 minutes. Each pie serves 8.

 

**If reheating, cover pie with foil and bake at 325 for about 20-30 minutes, checking frequently to make sure it’s not getting too brown. You could also pop it in the microwave (without foil! The Daily Bite is NOT responsible for your exploding microwave!), but you run the risk of gummy crust and rubbery, exploding eggs.**

 

NOTE: This recipe makes two pies, so you can either feed a crowd, make one for your family and take the other pie to someone else (it makes a great post-baby dinner with a salad and some orange rolls), or you can freeze it and heat it up when it’s convenient for you. Another great thing is that it definitely tastes better the next day, so if you’re having a breakfast or brunch, you can make it the night before and then easily heat it up the next day and no one will ever know that you weren’t up slaving away at 5:00 in the morning.