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.