Mushroom Quiche Lorraine
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 large eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
4 bacon strips, cooked and crumbled
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Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.
Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.
Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 6 servings.
Recipe found here: Mushroom Quiche Lorraine