I made these today as I bought some fresh vegetables from the farmers market.

Bell Pepper Quiche and Mushroom Quiche

2 deep dish pie crusts (frozen)
2 peppers (I used red and orange, but use what you have)
1 medium onion
4oz of bacon (I like Smithfield's hickory smoked)
1 container of mushrooms
S & P
Oregano and Garlic (dried)
2 tsps of butter
1 8oz package of cheddar cheese

For the custard:
6 jumbo eggs
1 pint of Half & Half
S & P

2 large saute pans

On two burners, render down bacon, split bacon between 2 pans
Dice onions and peppers
Dice mushrooms
When the bacon is rendered down, remove, and add onions and peppers in one pan, onions and mushrooms in another, saute until almost cooked through.
Add S & P, powdered garlic and oregano, Towards the end (about 10 minutes, add a tablespoon of butter to each pan, MIX and take and remove from heat

Preheat oven to 375

Blend 6 eggs and half & half using whisk attachment.

Use baking sheets covered in foil(for easy clean up) and place frozen pie crusts. Add vegetables, and sprinkle with about 2 tbsp of cheddar cheese on top, Add custard. Mix.
Bake for 35 minutes, sprinkle more cheddar cheese on top, Bake another 10 minutes until cheese is bubbly and colored.
Let it rest an hour for easy slicing.

Raw stage:

Out of the oven: Mushroom

Out of the oven, after cheddar cheese bake:

I usually make these when I am entertaining, for appetizers...but I decided to keep these in the fridge all week for snacking for me and the little one..just a few seconds and the microwave, and an instant meal.

My pumpkin...