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BACON AND MUSHROOM QUICHE 
1 c. shredded Cheddar cheese
1 c. sliced mushrooms
1 c. cooked, crumbled bacon
1/4 c. grated Parmesan cheese
1/4 c. minced onion
1 c. shredded Swiss cheese
1 frozen deep dish pie shell, thawed
5 eggs
1 c. half & half
1/2 tsp. white pepper

Place layers of Cheddar cheese, mushrooms, bacon, Parmesan cheese, onion, and Swiss cheese in pie shell. Beat eggs until frothy and add half & half. Season with pepper. Pour custard mixture evenly over pie filling. Place quiche on baking sheet and bake at 350 degrees for 1 hour or until set. Let stand 15 minutes before cutting.

Pie Shell: Bake thawed pie shell at 400 degrees until golden in color (5 minutes). Remove from oven. Cool 3 minutes. Brush with beaten egg white, coating shell and edges. Bake a few seconds longer to seal egg white. Cool before filling.

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