Chicken And Mushroom Quiche - cooking recipe

Ingredients

2 (9 inch) pastry dough, for two quiche dishes
10 -12 green onions, chopped
2 -3 minced fresh garlic cloves (optional but good to add, can use (to taste)
3 tablespoons melted butter
2 1/2 cups shredded swiss cheese
7 -8 slices bacon, cooked and crumbled
1 (8 ounce) can sliced mushrooms, drained
2 cups cooked chicken, chopped
8 eggs, beaten
1 cup whipping cream or 1 cup half-and-half
salt and pepper
1/2 teaspoon mustard powder

Preparation

Set oven to 425 degrees.
Line two 9-inch quiche dishes or pie plates with prepared pastry; prick the bottoms well with a fork.
Bake for 6-8 minutes.
Reduce oven temperature to 350 degrees.
Cool the crusts on a wire rack.
In a small frypan, saute the onion and garlic until tender (about 3 minutes).
In a bowl, combine the sauteed onions and garlic with grated cheese, bacon, mushrooms and cooked chicken; toss gently.
Divide the mixture in half and spoon into the baked and cooled pie crust.
In a bowl, combine/whisk the eggs, whipping cream, salt, pepper and dry mustard powder; whisk well until combined.
Pour half of the cream/egg mixture over the veggies.
Bake on lowest oven rack for 30 minutes, or until set.