Southwestern Quiche

• 1 (15 ounce) package refrigerated pie crusts (Pillsbury Ready Made Crust)
• 2 cups sliced fresh mushrooms
• 2 teaspoons vegetable oil
• 12 cup shredded mozzarella cheese
• 12 cup shredded swiss cheese
• 5 large eggs, lightly beaten
• 12 cup half-and-half
• 12 cup picante sauce
• 1 tablespoon all-purpose flour
• 12 small bell pepper, chopped
• 14 cup ripe olives, chopped

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

crust, mushrooms, vegetable oil, mozzarella cheese, swiss cheese, eggs, picante sauce, flour, bell pepper, ripe olives

Taken from www.food.com/recipe/southwestern-quiche-183911 (may not work)