I got this recipe from Allrecipes a few years ago when I was planning a brunch after my son was born. I love it because it 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.
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
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.
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Oh dear…I must hear the quiche story some time! I’m sad for you because that looks *really* yummy!
I want to hear the quiche story also! That really does look very good, but I’m still intimidated by pie crusts and I’ve never even made one. I’m going to try your recipe.
Hey, this quiche has spinach, so it really is healthy for you! I’m definitely going to try it.
Great blog Sara! I’m going to give you a shout out tomorrow on my blog!!! How’s the babe?
I have never heard of fat free 1/2 and 1/2. So what’s in it and why isn’t it just skim milk?
Lisa, who knows what’s in it, but it tastes like half and half! lol. It has artificial flavors and thickeners so it seems like the real deal. You can find it right next to the real stuff.
I just made this for a brunch and it was a big hit! Both adults and all the kiddos loved it.
I was up until 3am making this last night for a ward dinner group today. It was a huge hit and I’m super proud of myself for making pie crust for the first time. Everything turned out perfect, thank you so much for all the helpful tips!
Can i make everything up the night before and then throw it in the oven in the morning?
When you said it can be frozen, at which stage do you freeze it? Just make the filling and freeze that or make the whole thing and then freeze that?
Just freeze it after you bake it. :)
Can you use fresh spinach instead of frozen? I have a bunch that I’m trying to use up, but I’m not really sure how to substitute it.
Whoops, I just realized that the recipe does use fresh spinach. Sorry! I guess I was thinking of the recipe from the calendar.