Southwestern Quiche

• 1 (15-ounce) package refrigerated piecrusts
• 2 cups sliced fresh mushrooms
• 2 teaspoons vegetable oil
• 1/2 cup (2 ounces) shredded mozzarella cheese
• 1/2 cup (2 ounces) shredded Swiss cheese
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 5 large eggs, lightly beaten
• 1/2 cup half-and-half
• 1 tablespoon all-purpose flour
• 1/2 small green bell pepper, chopped
• 1/4 cup ripe olives, chopped

1. Unfold and stack 2 piecrusts; gently roll or press piecrusts together. Fit piecrusts into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pie shell with aluminum foil; fill with pie weights or dried beans.
2. Bake on lowest oven rack at 425u0b0 for 15 minutes. Remove weights and foil; cool.
3. Saute mushrooms in hot oil over medium-high heat 5 minutes or until golden brown and liquid is absorbed. Set aside.
4. Combine cheeses; set aside.
5. Stir together eggs and next 3 ingredients in a bowl; add mushrooms, bell pepper, and olives.
6. Pour half of egg mixture into prepared crust. Sprinkle evenly with two-thirds cheese mixture. Top with remaining egg mixture; sprinkle with remaining cheese mixture.
7. Bake at 375u0b0 for 40 to 45 minutes or until set, shielding edges with aluminum foil to prevent excessive browning. Let stand 10 minutes before serving.

mushrooms, vegetable oil, mozzarella cheese, swiss cheese, cheddar cheese, eggs, flour, green bell pepper, ripe olives

Taken from www.myrecipes.com/recipe/southwestern-quiche (may not work)