2 pie crusts
1 tbsp. flour

Pie Crusts - if desired ready made pie crusts may be used to cut down on preparation time, Pillsbury all ready pie crusts yield excellent results.

FILLING:

6 eggs, beaten
1 c. heavy cream
1/4 tsp. salt
1/2 tsp. black pepper
1/2 lb. bacon, cooked until crisp then crumbled
1/2 lb. turkey breakfast sausage, cooked & crumbled
1 c. sliced mushrooms
2 green onions, minced
8-12 oz. of shredded cheese (Swiss, Cheddar or Monterey Jack can be used, or a combination)
1/4-1/2 tsp. dry mustard
1/4 tsp. paprika

Prepare 2 pie crusts and place in two 8 or 9 inch deep pie pans. Cook bacon and sausage, crumble or break into pieces. Layer meats into pie pans. Place layer of shredded cheese and layer of mushrooms over meat. Beat eggs in bowl. Add cream, spices and minced onion to eggs and blend. Pour egg mixture over layers in pie shell. Additional cheese, paprika and pepper may be sprinkled over top. Bake in 375 degree oven for 45 minutes or until top is lightly browned or knife inserted in center comes out clean.

This quiche is very versatile. Vegetables such as broccoli, spinach, potato or cauliflower may be used instead of meat. Just make sure vegetables are drained well of any liquid. Chopped ham, turkey or chicken may be used in place of bacon or sausage.