220g thick sliced bacon

280g spinach

220g container sour cream

salt and pepper to taste

22cm unbaked pie crusts

2 tablespoons olive oil

1 onion, finely diced

220g fresh mushrooms, finely diced

500g finely diced smoked ham

220g Cheddar cheese, shredded

110g Parmesan cheese, grated

8 eggs

220g Light Thickened Cream

1 tablespoon dried parsley

Preheat oven to 190C. 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.

Add & 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 cheeses and sprinkle over pies.

Whisk together eggs, light thickened cream 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.