Clarks Quiche Recipes

Steps:

• To make the crust, briefly pulse together the flour and salt in a food processor. Add butter and lard and pulse until mixture forms pieces the size of lima beans, about 3 to 5 one-second pulses. Adding 2 to 5 tablespoons of ice water, 1 tablespoon at a time, pulse mixture until it is just moist enough to hold together. Shape into a ball, cover with plastic wrap and flatten into a disk. Refrigerate at least 1 hour.
• Heat oven to 375 degrees. On a lightly floured surface, roll out the dough to 3/8-inch thick and press it into a 9-inch quiche or pie pan. Line with foil and fill with pie weights, rice or dried beans. Bake for 20 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden.
• Brush the crust with egg white, then sprinkle the cheese evenly over the bottom of the pie crust. Bake for another 10 minutes, until the cheese is just melted. Remove from the oven.
• Meanwhile, in a large pan over medium heat, cook the bacon for 7 to 10 minutes, or until lightly browned but not yet crisp. Drain on paper towels.
• In a medium bowl, whisk together the eggs, cream, sage, pepper, nutmeg and salt. Sprinkle the bacon over the quiche crust, then carefully pour in the egg mixture. Dot with the butter pieces and return to the oven. Bake for 25 to 35 minutes, until the top is puffed and golden and the middle is almost set. Let it cool for 15 minutes before serving.

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.

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.