1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 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
      

-Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for
 8 minutes. Remove foil; bake 5 more minutes. 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 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 5 minutes before serving.

Yield: 6 servings

S & D Mar/Apr 2008 p. 55