Pre-heat oven to 375 degrees F (190 degrees C). Place bacon in a large deep skillet. Cook over medium-high heat till evenly brown. Drain then crumble and set aside. Cook spinach according to package instructions. Next allow to cool, then squeeze dry.
In skillet heat olive oil over medium heat. Saute onions till soft and translucent. Stir in mushrooms, and cook for two minutes until soft. Stir in ham and cooked bacon. Then remove from heat.
In a large bowl, combine spinach, sour cream, pepper and salt. Divide, and spread into pie crusts and then layer with bacon mixture. Mix together Monterey Jack, Parmesan and cheddar, and sprinkle over pies. Whisk together eggs, half-and-half and parsley. Next season with salt and pepper, and pour over pies.
Place pies on baking sheet, then bake on middle shelf in preheated oven for about 40 minutes until the top is puffed and golden brown. Remove from oven. Let stand for 5 to 10 minutes.