Ingredients:
2 'Ready to Bake' pie crusts
5 large eggs
1 1/2 cups Half & Half
8 oz. Cheddar/Monterey Jack Cheese (shredded fine)
12 oz. bacon (fried crisp)
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup diced green onion tops
1/2 cup diced yellow onion
1 large pickled jalapeno (seeded & vein removed) chopped fine
4 oz. button mushrooms (sliced)
2 Tablespoons fresh garlic, chopped fine
1/2 stick butter or margarine
2 Tablespoons Olive oil
1 Tablespoon Gebhardt's Chili Powder
1 Tablespoon Fiesta Fajita Seasoning
1 Tablespoon Salt
1 Tablespoon Coarse ground Black Pepper

Directions:
Preheat oven to 350 degrees.  Prepare pie crusts according to directions for 'pre-baked'
pie crust and bake for 8-10 minutes or until ridge just starts to turn light brown.
Remove from oven and set on a cookie cooling rack.

Fry the bacon until crisp, remove and drain on paper towel.  When cool and crisp, chop
until fine (1/8").

In a small frying pan, heat the olive oil and 1/2 of the butter or margarine.  Add the
mushrooms, bell peppers, yellow onions and garlic.  Sauté until mushrooms change
to a light tan color. (about 10 minutes).  Remove from heat and cool in a bowl.
At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.

In a large bowl, break eggs and beat by hand like making scrambled eggs.  Add the
1/2 & 1/2 and mix well.  Add the green onion tops, the diced jalapeno, the shredded
cheese, and all the spices listed.  Add the chopped bacon and mix again.  Add the
sautéed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to
remove any excess liquid.  Mix again until egg mixture is combined with all other
ingredients.

With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge.
Take the 'frozen' butter or margarine and cut into 1/4 inch pieces.  At random, put about
10 pieces of the 'butter chunks' on top of the egg mixture.

Bake in a 350 degree oven for 35 minutes or until top (egg mixture) just starts to turn
a golden brown.  Remove from oven and place on a cooling rack.  Let sit 1 hour.
Slice into 8 equal portions and serve with a fresh Caesar salad.  Cover any leftovers
with plastic wrap and keep refrigerated.  Best served when slightly warmed or at
room temperature.

Yield: Two 9" quiche pies

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