12 slices cooked, crumbled bacon
2/3 c. sliced green onions
1/2 c. sliced mushrooms
1 c. (4 oz.) grated Swiss cheese
1/2 c. (2 oz.) grated Cheddar or Colby cheese
1 lg. can evaporated milk
1/2 c. biscuit baking mix
4 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/8 tsp. nutmeg
Paprika

Sprinkle bacon evenly in lightly greased 9 inch pie plate. Top with green onions, mushrooms, and cheese. Combine milk, baking mix, eggs, salt, pepper, dry mustard, and nutmeg in mixing bowl. Beat at high speed 1 minute. Pour over bacon-cheese mixture. Sprinkle with paprika. Microwave at 70% power, uncovered, 12 to 14 minutes or until almost set, rotating dish 3 or 4 times. Let stand 5 minutes before cutting. Serves 6.

Note: If the texture is tough and rubbery, reduce power to medium and increase cooking time. Heating the milk until it's hot and then mixing with other ingredients and pouring over meat and cheese mixture will help the quiche to microwave more evenly, allowing the center to set without overcooking the edges. Try other meat and cheese that compliments. Test for doneness - metal knife inserted in the center will come out coated with partially cooked custard when quiche is done. The center will set during standing time.