Ham, Bacon and Mushroom Quiche

Ingredients:

2 (9-inch) pie shells

6 slices Bacon, cooked and crumbled

2 cups shredded Swiss Cheese

1 (8oz.) can sliced mushrooms, drained (I dice them very tiny so my children will not detect their presence)

2 cups Coarsely shredded Ham

8 eggs, beaten

1 1/2 cups Evaporated milk

1 clove garlic, crushed

1/2 tsp. Salt

1/2 tsp. Dry Mustard

dash ground Nutmeg

dash white pepper

Defrost pie shells. Prick bottom and sides with a fork. Bake @ 425 degrees for 6-8 minutes.

Let cool.

Combine cheese, bacon, mushrooms, and ham.

Toss gently.

Spoon half of mixture into each pastry shell.

Combine eggs with remaining ingredients.

Beat well.

Pour half of egg mixture into each pastry shell.

Bake @ 350 degrees for 30-40 minutes or until set.

Yield: two 9-inch quiches.

Note: Unbaked quiche may be covered with aluminum foil and frozen. To serve, thaw overnight in refrigerator; bake @ 350 for 40-50 minutes.