Pastry for 9" quiche dish
1/2 lb. bacon, fried crisp
1 c. sharp cheddar cheese
1 c. Monterey Jack cheese
4 eggs
1 1/3 c. sour cream
2 tbsp. minced fresh parsley

On lightly floured board, roll pastry to fit quiche dish. Bake on low rack of oven at 425 degrees for 5 minutes. Gently press down any bubbles in crust; cool before filling.

Sprinkle bacon and cheese over crust. In medium bowl, beat eggs with sour cream and parsley until smooth; pour over crust. Bake on low rack of oven at 425 degrees for 20 to 25 minutes. Let quiche stand 5 minutes before serving.