Mushroom, Tomato, Bacon & Swiss Quiche

1 deep dish pie shell - Precook for 15 mins.

1 lb. fresh mushrooms

2 Tbsp butter

½ cup diced lean bacon

½ cup finely chopped onions

½ tsp salt and ground black pepper

3 medium sized tomatoes – peeled, seeded & chopped

4 oz. shredded swiss cheese

4 eggs

2 cups cream

Preheat oven to 350°

Sauté mushrooms with butter.

Sauté bacon in skillet, add the onions and cook until golden brown.

Mix eggs and cream - Add salt & pepper and a pinch of nutmeg.

Put the vegetables in the quiche.

Pour eggs & cream mixture over the vegetables.

Bake in oven for ½ hour

Serves 8

Adapted from Chef Loic