Preheat oven to 375 degrees.
1 recipe basic pie crust, divided, and rolled into two pie plates
1 pound bacon
1 cup fresh mushrooms, minced
1/2 cup chopped onion
6 Tablespoons butter
8 ounces Swiss cheese, shredded
9 eggs
1-1/2 pints of heavy cream
Pan fry bacon until crisp and let cool. Crumble bacon and set aside.
Remove grease from pan (do not wash pan). Melt butter in same pan and saute mushrooms and onions until onions are translucent.
Equally alternate into the two prepared pie plates, layers of crumbled bacon, shredded cheese, and vegetable mixture.
Lightly whisk all eggs in a large bowl, add the cream and mix until blended. Strain the liquid evenly into both filled pie shells.
Bake at 375 for 35-40 minutes or until mixture is set. The top of the quiche should be golden brown.
Cool for 15 minutes. Serve hot, room temperature, or cold.
