#930 - Sour Cream Quiche

(by Shirley McNevich)

1 unbaked pie crust dough (pre-made or make your own)
2 TBSP butter
1/3 cup chopped onions
1/4 cup diced red or green peppers
1/2 cup chopped mushrooms
3 eggs
16oz. Breakstone's sour cream
5 slices of bacon (cooked and crumbled)
1 1/2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
salt and pepper to your taste

Spray a pie plate with Pam and insert the pie crust dough--place another pie plate inside of the crust (to prevent shrinkage) and bake at 450 degrees for 8 minutes. Remove the top pie plate, return to oven and bake 5 more minutes at 450 degrees. Remove from oven and set aside. In a saucepan over medium heat add butter--melt, then add onions, peppers and mushrooms. Cook and stir until tender. In a bowl add the eggs--beat. Add the 1/2 (8oz.) of the sour cream, crumbled bacon, both cheeses, salt and pepper to the eggs--stir. Add the onions/peppers/mushrooms to the egg mixture--stir. Pour the entire mixture into the partially baked pie crust. Bake at 350 degrees for 40 minutes or until center is set. Let stand 10 minutes, then cut and top each piece with a teaspoonful of sour cream.