Lynn's Quiche
This recipe is excellent served for breakfast with fruit or at lunch or dinnertime with a salad. This recipe makes two 9 inch pies. The quiche microwaves well the next day. In fact most people say that the flavors have blended better on the second day. It freezes well with tin foil. We love it for brunch.....and the men love it most!

Prep Time: approx. 25 Minutes.
Cook Time: approx. 1 Hour 10 Minutes.

Makes 2 (9 inch) pies (12 servings).

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
2 tablespoons bacon grease
1 onion, finely diced
1/2 pound fresh mushrooms, 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 1/2 cups half-and-half cream
1 tablespoon dried parsley
salt and pepper to taste

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 (reserve 2 tablespoons), crumble, and set aside. Cook
spinach according to package instructions. Allow to cool, then
squeeze dry.
2 Heat 2 tablespoons bacon grease 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.