9 inch pastry shell
4 tbsp. butter
2 tbsp. minced shallots
1 1/2 lbs. fresh mushrooms, thinly sliced
1 1/2 tsp. salt
1 tsp. lemon juice
4 eggs
1 c. heavy cream
1/8 tsp. pepper
1/8 tsp. ground nutmeg
1/2 c. grated Swiss cheese

Preheat oven to 450 degrees. Bake shell 10 minutes or until lightly brown. Cool. Reduce heat to 350 degrees. Melt 2 tablespoons butter in large skillet. Add shallots and cook a minute or so, stirring occasionally. Stir in mushrooms, 1 teaspoon salt, and lemon juice. Cover and simmer 10 minutes on low heat.

Uncover, increase heat and boil 5-1 minutes until liquid is completely evaporated and mushrooms begin to saute in butter. Stir occasionally. Beat eggs and cream together, add remaining 1/2 teaspoon salt, pepper, and nutmeg.

Stir in mushrooms. Pour mixture into prepared shell. Sprinkle top with grated cheese and dot with remaining 1 tablespoon butter. Bake 35 minutes at 350 degrees (until quiche is puffy and golden on top. Knife inserted in center comes out clean). Refrigerate mixture until guests arrive. Let stand 5-10 minutes before slicing.