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Ingredients

1 Pie crust shell, 9 inch, unbaked
2/3 cup Bacon, cooked, diced
1/4 tsp. Butter
1/4 cup Scallion, minced
1/3 cup Red and green bell pepper, seeded, diced small
1 cup Mushrooms, sliced
1/4 cup Tomato, diced small
1/2 tsp. Parsley, minced
to season Salt
to season Fresh ground black pepper
3/4 cup Cheddar cheese, shredded
3/4 cup Monterrey Jack cheese, shredded
Custard

4 Eggs
1 cup Cream
Pinch of ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method
Preheat oven to 350 - 375 degrees F. Prepare quiche filling by heating butter in a sauté pan or skillet over medium heat. Add scallions, red and green bell pepper, mushroom and tomato, saute until tender. Remove from heat and stir in bacon and parsley. Prepare custard by combining eggs, cream, nutmeg, chives, salt and pepper in a bowl, mix thoroughly.

Place cooled bacon and mushroom mixture in pie shell and spread evenly. Top with shredded cheeses. Pour in custard and gently tap quiche on work surface to remove "air pockets." Bake at 350-75 degrees F for 45 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15-20 minutes before slicing.

Makes: 1 quiche (8-10 servings)