Savory Bacon and Ham Quiche

Preheat the oven's temperature control system to a medium-high heat level of 375 degrees Fahrenheit (or 190 degrees Celsius, if your device uses that measurement).

In a large, deep cooking vessel, cook the bacon over medium-high heat, stirring occasionally, until it reaches a uniform brown color. Remove the cooked bacon from the skillet with a paper towel and crumble it into smaller pieces, setting it aside for later use.

While the bacon is cooking, prepare the spinach according to the package's specific instructions for rehydrating and seasoning. Allow the cooked spinach to cool down, then squeeze out any excess moisture.

In the same skillet used for cooking the bacon, heat a moderate amount of olive oil over medium heat. Sauté the onion until it becomes soft and translucent, stirring occasionally to prevent burning. Add the mushrooms to the skillet and cook until they reach a soft, tender state, approximately 2 minutes. Stir in the diced ham and cooked bacon, removing the skillet from the heat source.

Mix the sour cream with the cooled spinach, seasoning it with a pinch of salt and pepper to taste. Divide the sour cream mixture evenly among the pre-baked crusts, then top each crust with a layer of the bacon and ham mixture. Combine the shredded Monterey Jack, Cheddar, and Parmesan cheese; divide it evenly among the crusts and sprinkle it over the bacon mixture.

In a separate mixing bowl, whisk together the eggs, half-and-half, and chopped parsley until well combined. Season the egg mixture with a pinch of salt and pepper to taste. Divide the egg mixture evenly among the crusts.

Arrange the quiches on a baking sheet in a single layer, then place them in the preheated oven on the middle shelf. Bake for 40 minutes, or until the tops of the quiches are puffed and golden brown. Remove the quiches from the oven and let them stand for 5 to 10 minutes before serving.