Quiche

This is a good quiche recipe that my family likes!

My modifications/tips
1) Don't add the bacon
2) Never end up needing to use as much cheese as the recipe calls for. I usually use about 6 oz of chedder and Monterey jack. Ok to use other types of shredded cheese
3) Don't measure the Parmesan, but just sprinkle the shredded cheese with Parmesan. Don't put too much Parmesan cheese on top or else quiche will burn.
4) To combine, just add layers- chopped ham, cooked onions, mushrooms, spinach+sour cream, shredded cheeses, Parmesan, and lastly the egg/half and half mixture.
5) Make sure to use a deep dish frozen crust
6) Bake the pie with foil lined pan in case it spills over

here's what I did:

1. Preheat oven to 375
2. Microwave frozen spinach
3. Saute onions, then add the mushrooms, and finally add the ham
4. Squeeze out the water from the spinach. Combine with sour cream and salt and pepper
5. Place spinach mixture on 2 pie crusts, and add ham mixture on top
6. Sprinkle with shredded Cheddar, shredded Monterey Jack, and grated Parmesan
7. Whisk eggs with half and half and 1 tablespoon parsley. Add some salt and pepper.
8. Pour on top of both pies.
9. Bake for 40 min

Clark's Quiche (~from allrecipes.com)

Ingredients

• 1/2 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 (make sure to use deep dish crusts!) 
• 2 tablespoons olive oil
• 1 onion, finely diced
• 1/2 pound fresh mushrooms, finely diced

• 2 cups finely diced smoked ham
• 8 ounces Monterey Jack cheese, shredded (don't need as much-maybe 6 oz) 
• 8 ounces Cheddar cheese, shredded (don't need as much- maybe 6 oz) 
• 4 ounces Parmesan cheese, grated (don't measure this. just sprinkle the quiche with grated Parmesan)                       
• 8 eggs
• 1 1/2 cups half-and-half cream
• 1 tablespoon dried parsley
• salt and pepper to taste

Directions

1. 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.
2. 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.
3. 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.
4. 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.