Mushroom Bacon Quiche

1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 tablespoon Fleischmann's® Original Margarine-stick
1 cup sliced fresh button mushrooms
3/4 cup chopped yellow onion (3/4 cup = 1 small)
3 slices fully cooked bacon, chopped
1-1/4 cups Egg Beaters® with Yolk (1-1/4 cups = 10 oz)
1/2 cup fat free half-and-half
3/4 cup Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
1/4 teaspoon ground black pepper

Preheat oven to 350°F.

Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15to 20 minutes or until light golden brown.

Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside.

Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust.

Bake 40 - 45 minutes or until knife inserted near center comes out clean.
Cool 5 minutes on wire rack. Cut into wedges; serve immediately.



Calories 197
Total fat 12 g
Saturated fat 5 g
Cholesterol 41 mg
Sodium 372 mg
Carbohydrate 15
Dietary fiber 0
Sugars 1 g
Protein 8 g