BACON AND SOUR CREAM QUICHE

1 9-inch unbaked sugar-free pie crust

1 tbsp unsalted butter
1/3 cup finely chopped onion
2 tbsp finely diced green bell pepper
1 tbsp finely diced red bell pepper
1/2 to 3/4 cup diced fresh mushrooms
3 large eggs, lightly beaten
1 cup low-fat sour cream (May substitute 1 cup plain Greek Yogurt)
6 slices bacon, fried crisp, drained, crumbled
1 1/2 cups grated low-fat Swiss cheese
1 cup grated low-fat cheddar cheese
3 or 4 twist of freshly ground black pepper
salt lightly

Preheat oven to 450 degrees.

Using a fork, poke some air holes on the inside of the crust; line with foil and bake at 450 degrees for 8 minutes. Remove the foil and bake another 5 minutes or until set and dry. Remove from oven and lower oven temperature to 350 degrees.

In a skillet, saute the onions, peppers, and mushrooms in the butter until softened.

Combine the veggies with the eggs, sour cream, bacon, cheeses, salt and pepper, beating lightly to combine well.  Pour into the crust and bake at 350 degrees for 40 minutes or until the center is set.

Allow quiche to stand for 10 minutes before cutting to serve. Add a dollop of sour cream to each serving, if desired.

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