Best Clarks Quiche Recipes

CLARK'S QUICHE

Clark's Quiche image

I found this on the internet yet again, posted by Clark Hamblen. I haven't tried it yet but this is how he describes it. " This recipe is excellent served for breakfast with fruit, or at lunch or dinner 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. Bacon, ham, and spinach and mushrooms are layered with 3 cheeses in this rich delicious egg dish."

Provided by Pinaygourmet 345142

Categories Savory Pies

Time 1h10m

Yield 2 pies, 12 serving(s)

Number Of Ingredients 16

Ingredients

225 g thick sliced bacon
284 g frozen chopped spinach, thawed
227 1/4 g sour cream
salt and pepper
2 (9 inch) unbaked pie crusts
30 ml olive oil
1 onion, finely diced
225 g fresh mushrooms, finely diced
280 g finely diced smoked ham
225 g monterey jack cheese, shredded
225 g cheddar cheese, shredded
115 g parmesan cheese, grated
8 eggs
355 ml half-and-half cream
1 teaspoon grams dried parsley
salt and pepper

Steps:

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 641.7, Fat 49.5, SaturatedFat 21.8, Cholesterol 236.2, Sodium 1179.6, Carbohydrate 19.6, Fiber 2.1, Sugar 1.5, Protein 30

QUICHE SUPREME

Quiche Supreme image

This quiche recipe is the best! It is easy to make and tastes SO delicious! Freezes well after it is baked. Use ham, bacon or sausage, or any combination thereof!

Provided by prissycat

Categories Breakfast and Brunch Eggs

Time 1h15m

Yield 16

Number Of Ingredients 15

Ingredients

2 (9 inch) deep dish frozen pie crusts
1 tablespoon finely chopped green bell pepper
1 small onion, finely chopped
1 (4.5 ounce) can mushrooms, drained and chopped
6 eggs
2 cups heavy cream
8 ounces shredded Monterey Jack cheese
8 ounces shredded Swiss cheese
12 ounces cooked ham, chopped
½ teaspoon vinegar
⅛ teaspoon dried tarragon
1 pinch garlic powder
1 pinch ground nutmeg
1 pinch dried parsley
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C) and pre-bake crusts for 10 minutes. Set aside to cool on racks.
In a large skillet, saute green pepper, onion and mushrooms until onions are soft and translucent. Remove from heat and set aside.
In a large bowl, mix eggs and cream together. Stir in the shredded Jack and Swiss cheese, chopped ham and sauteed vegetables. Stir in vinegar and season with tarragon, garlic powder, nutmeg, parsley, salt and pepper. Divide filling into the 2 baked pie crusts.
Bake in the preheated oven for 55 to 60 minutes, or until filling is set and crusts are golden brown.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 14.1 g, Cholesterol 147.9 mg, Fat 32.5 g, Fiber 0.5 g, Protein 15.4 g, SaturatedFat 16.5 g, Sodium 591.6 mg, Sugar 1.8 g

CLARK'S QUICHE

Clark's Quiche image

This is a recipe from Allrecipes that I have been making for 7 years. I get lots of compliments and my family thinks it's delicious. Excellent for breakfast with fruit or lunch or dinner with a salad. Makes 2 pies and leftovers are great.

Provided by Kathy Klein

Categories Savory Pies

Time 1h25m

Number Of Ingredients 15

Ingredients

1/2 lb bacon
1 pkg frozen chopped spinach thawed
8 oz sour cream
2 unbaked pie crusts (9")
2 Tbsp olive oil
1 small onion (finely diced)
1/2 lb fresh mushrooms (finely diced)
2 c ham (finely diced)
8 oz monterey jack cheese, shredded
8 oz cheddar cheese, shredded
4 oz parmesan cheese, grated
8 eggs
1 1/2 c half-and-half cream
1 Tbsp dried parsley
salt & pepper to taste

Steps:

1. Preheat oven to 375 degrees. Place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble and set aside.
2. Squeeze spinach dry and set aside. Chop onion and mushrooms.
3. 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.
4. In a large bowl, combine spinach, sour cream, salt and pepper. Divide and spread into pie crusts.
5. Layer with bacon, mushroom, ham, onion mixture.
6. Mix together Monterey Jack, Cheddar and Parmesan cheeses and sprinkle over pies.
7. Whisk together eggs, half and half and parsley. Season with salt & pepper and pour over pies.
8. 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 before cutting.