Quiche Lorraine

 1 (9 inch) unbaked deep dish pie crust

10-12 slices bacon, cooked and crumbled 

2 tsp butter

1 tsp olive oil 

1 cup mushrooms (I use 8 oz cut up container)

1 small onion

1/4 tsp salt

1/8 tsp pepper

1 cup shredded Swiss cheese

½ cup shredded Gruyere cheese

3 green onions, thinly sliced

6 eggs

1 ½ cups heavy whipping cream

1/2 teaspoon salt

1/2 tsp garlic powder 

1/4 tsp sugar

1/8 tsp nutmeg

1/8 tsp cayenne pepper 

Preheat oven to 450. Heat butter and olive oil in bacon skillet over medium heat. Stir in mushrooms and onion. Add 1/4 teaspoon salt and pepper. Cook, stirring occasionally, until mushrooms and onions are slightly brown and tender, about 8 minutes.

Whisk eggs slightly in a bowl; beat in cream, 1/2 teaspoon salt, garlic powder, sugar, nutmeg, and cayenne pepper.

Mix in mushroom-onion mixture, crumbled bacon, Swiss cheese, Gruyere cheese, and green onions. Pour mixture into pie crust

Bake in the preheated oven for 15 minutes. Reduce oven temperature to 300 degrees F. Continue baking until a knife inserted in the middle comes out clean, about 30 minutes more. Cover with foil if top is getting too brown. Let quiche rest for 10 minutes before eating.