1 (9-inch) refrigerated pie crust
2 c. whipping cream
4 eggs
1/2 lb. fresh mushrooms, sliced
1/4 c. minced green onions
1/4 c. butter, melted
1/4 tsp. salt
1/8 tsp. pepper

Line a 9-inch quiche dish with pastry. Prick bottom and sides of pastry with a fork. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with a fork. Bake an additional 5 minutes.

Combine whipping cream and eggs in a medium bowl with a wire whisk until well blended; set aside.

Saute mushrooms and green onions in butter in a heavy skillet over low heat about 5 minutes or until tender, stirring frequently. Stir in salt and pepper. Add mushroom mixture to whipping cream mixture, stirring well.

Pour mixture into pastry shell. Bake at 425 degrees for 15 minutes; reduce heat to 325 degrees, and bake an additional 35 minutes or until set. Let stand 10 minutes before serving. Yield: one 9-inch quiche.