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 a lightly floured work surface, roll pastry out to fit quiche dish; trim.

Bake on low rack of oven at 425°F for 5 minutes. Gently press down any bubbles in crust; cool before filling.

Sprinkle bacon and cheese over crust.

In a medium bowl, beat eggs with sour cream and parsley until smooth; pour over crust.

Bake on low rack of oven at 425°F for 20 to 25 minutes (until done) or until a knife inserted in center comes out clean.

Let quiche stand 15 minutes before serving.