1 unbaked pie crust round
1 cup fresh mushrooms, sliced
OR any veggie, meat or seafood
2 tablespoons butter
1 cup cubed Swiss cheese
1 1/2 cups half & half
1 cup grated Swiss cheese
3 eggs
1/4 cup white wine
1/4 teaspoon salt
1/8 teaspoon freshly grated nutmeg
Preheat oven to 375 degrees. Place pie crust in a quiche pan with a removable bottom. Poke holes in the bottom of the crust with a fork; bake for 5 minutes. Remove crust to cool. Sauté mushrooms in butter; spread over crust. Place cubed Swiss cheese over mushrooms. Scald half & half and cool slightly; add grated cheese. In a small bowl, beat eggs with a fork until blended. Add wine, salt, and nutmeg to eggs and blend. Add egg mixture slowly to half & half mixture and stir to mix. Place quiche pan on a baking sheet. Pour egg mixture into crust, taking care not to over fill. Bake for 35-40 minutes, until golden brown and set in the middle. Remove and serve warm or at room temperature. Refrigerate leftovers to reheat.
