Tuesday, August 30, 2011

Tasty Tuesday Quiche!

Thankfully Donna has sent me another recipe just in time to post. This is gonna be a tough week. I've got three guest blogs starting tomorrow, and two of them are interviews I haven't even written yet. Oh, yeah, and I work Tuesday, Wednesday, and Thursday. I think I need someone to make me a quiche!
Donna writes:
This recipe I made for breakfast today for my girls. I call if Alex's Quiche because that's my FB role players name. And I used it for her restaurants on my posts. My hubs is away fishing. It's great for breakfast lunch or dinner I always love it with fruit and a small salad with a light vinaigrette dressing, if I have it up for dinner. It makes 9 inch 2 pies. The reason, you'll hate yourself the next day if you make only one. Great warmed up, even tastes better, when the flavors blended more.
Real men don't eat quiche? So not true. ENJOY!

Alex's Quiche
  • 1/2 pound thick sliced bacon
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained.
  • 1 (8 ounce) container sour cream
  • salt and pepper to taste
  • 2 (9 inch) unbaked pie 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
  • 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, 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.


  1. The recipe sure had me drooling and then I just wanted to check out both hoses:)

  2. I LOVE quiche's, and used to make them all the time---but my oven died about 4 years ago, and I haven't gotten it fixed, but maybe I will...just to make quiche again!! Nice inspiration, Diva Donna!

    I've never posted this before, because I seldom notice them, but my WV today is CATTESS (!!!) Couldn't resist sharing that!

  3. LOL Nancy

    Good one Suzy. Cheryl is our Royal Cattess!

  4. This Quiche is very Tasty, And this Hottie is very Manly. It's really hot here today. And I'd really ENJOY the benefits of his hoses.

  5. Yeah, too bad you can't see much of him below the belt, Nancy. LOL! Leaves more to the imagination!

    I think I'd go nuts without an oven, Suzy, though I use my big crock pot like an oven more and more. I can use it in the summer when I don't want to turn on the big oven.

    It's supposed to get up to 94 here today, Donna, so I'm DEFINITELY going to fix my pork roast in the crock pot! I'm going to make that roast with the Hawaiian sea salt today.

    Royal Cattess? LMAO, Mary G!

  6. Cheryl! Perfect Day to get porked. LOL

  7. That quiche looks absolutely delicious! I wish you the very best of luck Cheryl with all the blogs and work and busyness.

    *Sits down* Don't mind me. I'm just going to admire the hunk here.

  8. LOL! I knew you'd find something to say about that, Donna!

    Enjoy the hunk, Ana. Lisa sent me another big one for tomorrow!

  9. LMAO. Perfect day to get porked. Leave it to the Diva! *grin*