Bacon and Mushroom Quiche

I love homemade Bacon and Mushroom quiche. I remember growing up and always complained that I didn't like it. I am not sure what the heck I was thinking. I went to New York and was a nanny and a friend of mine (Carolyn Simmons) invited us over for lunch and she had served us quiche. I loved it. So now I make my favorite.

Mushroom Quiche

Ingrediants

• 1 9-inch unbaked pastry shell
• 1/2 lb fresh mushrooms, sliced
• 1/4 cup sliced green onions with tops
• 1 tablespoon butter or margarine
• 1 cup Swiss cheese
• 4 eggs
• 1 cup half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In large omelet pan or skillet over medium heat cook mushrooms and onions in butter or margarine until mushrooms are lightly browned, 6 to 8 minutes.
2. Spread mushroom mixture evenly over bottom of unbaked pie shell.
3. Sprinkle Swiss cheese over mushroom mixture.
4. Beat together remaining ingredients until well blended.
5. Pour over mushroom mixture and cheese.
6. Bake on lowest shelf of oven at 375 degrees F. for 40 minutes or until quiche is slightly puffed and appears set when gently shaken.
7. Allow to stand 10 minutes before serving. Makes 6 servings.

You have to understand that when I cook I change things all the time. I never make things the same way twice I think... so with that said...

I add cooked bacon to this recipe or I omit the green onions and mushrooms and add bacon. I also have substituted Colby-Jack cheese for Swiss and parmesan cheeses. I also only have deep dish pie plates and therefore I do a 1 1/2 of the recipe and I always add extra cheese since I LOVE cheese and since I am not "allowed" to buy pie crust already made I have to make my own which is also a recipe in my head and I always end up changing it some way or another. lol

Enjoy my friends!!