8 ounces bacon ( I used about 3/4 pound of sausage instead)
1 (4 oz) can mushrooms, finely diced and drained
2 (9 inch) unbaked 9 inch pie crust
2 cups sharp Cheddar cheese, shredded
1 cup shredded Monterey Jack cheese
3 tablespoons all-purpose flour
5 eggs, lightly beaten
1 1/2 cups half-and-half
1/2 cup diced onion (I didn’t use the onions)
1 (4 ounce) can diced green chile peppers, drained
Preheat oven to 350 degrees F (175 degrees C). Place bacon and or sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place crust in a 9 inch glass pie plate (I used the kind with an aluminum pan). Sprinkle bacon/sausage inside of crust. In a small bowl, combine Cheddar cheese, Monterey jack cheese, mushrooms and flour. In a separate bowl, beat together eggs, cream, onion and green chiles. Add cheese mixture; stir well. Pour mixture into pie crusts evenly.
Bake in preheated oven for 60 minutes (I covered it with foil the last 10 minutes so the crust wouldn’t burn), until set. Let stand 10 minutes before serving.
This was supposed to make one quiche but I used more than 8 oz of sausage so it made two perfectly yummy ones!