Trinity Quiche

Preheat the oven to 425 degrees and blind bake the pie crust till it is firm but not yet completely baked. When done, take it out of the oven, apply an egg wash, and set it aside.
While the crust is blind baking, saute the vegetable mix. Seasoning with salt and pepper to taste, but wait till you're almost done to avoid drying out the mushrooms. When the vegetables are cooked but still firm, place them in a colander and rinse well with cold water to stop the cooking.
Whisk the pancake batter ingredients together until smooth. In a separate bowl, combine the cheeses, 3 egg substitute eggs, 1/2 cup skim milk, 1/2 teaspoon salt, and a pinch of fresh ground black pepper. Add the cooked vegetables and the batter, whisk until combined, and fill the blind-baked crust.
Bake at 425 for 15 minutes. During this time, partially cook the turkey bacon, keeping in mind that they'll cook more later when you finish baking the quiche.) When the bacon slices are done, cut them into small pieces.
Reduce the oven temperature to 300 degrees. Remove the quiche from the oven, and sprinkle the bacon pieces over the quiche filling. (By now the surface should be firm enough to keep the bacon pieces on top. Return the quiche to the 300 degree oven and cook for 30-35 minutes, until a knife inserted half-way between center and the edge comes out clean. Let the quiche stand 10 minutes before serving.