Mushroom Quiche

pastry for 9-inch pie shell 2 Tbsp. butter

2 Tbsp. chopped green onion

1/2 Lb. fresh mushroom -- sliced

1/2 Tsp. lemon juice

1/2 Tsp. salt

3 eggs -- beaten

1 1/2 C. whipping cream

1/8 Tsp. ground nutmeg

1/8 Tsp. pepper

1 C. shredded Swiss cheese -- (4 oz.)

Line 9-inch quiche dish or pie pan with pastry. Trim excess pastry around edges. Prick bottom and sides with fork. Bake at 400 degrees for 3 minutes; remove from oven and gently prick with a fork. Bake 5 minutes longer; cool. Melt butter in a medium skillet over low heat; add onion, mushroom, lemon juice and salt. Cook until liquid evaporates; set aside. Combine eggs, whipping cream, nutmeg, pepper and cheese in a medium mixing bowl. Stir in mushroom mixture. Pour into pastry shell. Bake at 375 degrees for 30 minutes. Let stand 15 minutes before serving. Yields one 9-inch quiche.