1 (9-inch) pie shell
4 eggs, beaten
1/2 lb. fresh mushrooms, sliced
1/4 c. sliced green onions
1 tbsp. butter
1 c. (4 oz.) shredded Swiss cheese
1 c. Half and Half, light cream or milk
1/4 c. grated Parmesan cheese
1/2 tsp. salt
1/8 tsp. pepper

Brush the inside of the pie shell with a small amount of the beaten eggs. Prick bottom and sides with fork. If using a pie plate, bake shell in preheated (450 degree) oven 5 minutes or until light golden brown. If using a metal pie pan, bake shell at 425 degrees. Set pie shell aside. Reduce oven temperature to 375 degrees for pie plate, 350 degrees for metal pie pan. In large skillet over medium heat saute mushrooms and onion in butter until mushrooms are lightly browned and onion is tender, about 6-8 minutes. Combine mushrooms and Swiss cheese. Put into pie shell.

To the beaten eggs, add all remaining ingredients. Beat until well blended. Pour over mushroom mixture. Bake in preheated oven 35-40 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.

You may use a thawed frozen deep-dish pie shell. Prebake shell in preheated (425 degree) oven. Bake quiche at 350 degrees for 40-45 minutes.