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 shredded Swiss cheese
• 4 bacon strips, cooked and crumbled

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375u0b0.
2. 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.
3. Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
4. Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375u0b0. Place quiche on a
5. ; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in the center to come out clean.

pastry shell, mushrooms, green onions, butter, eggs, cream, pepper, swiss cheese, bacon

Taken from www.tasteofhome.com/recipes/mushroom-quiche-lorraine/ (may not work)