1box Pillsbury™ refrigerated pie crusts(store-bought, deep pie crust preferably)
1garlic clovefinely chopped
1cupbaby portabella mushroomsliced
¼teaspoonfresh lemon juice
½cupwhite onionsfinely chopped
¼cupsweet peppersmini peppers preferably
¼teaspoonground black pepperground
¾cupgrated Parmesan cheese
Preheat oven to 180ºC / 350ºF / Gas Mark 4.
In a skillet, add butter and garlic. Once the butter has melted, add mushroom. Let mushroom fry for about 1 minute while stirring over medium-high heat. Add lemon juice and stir and lower heat. Add onions, peppers, salt and black pepper. Let veggies cook for 3 - 4 minutes. Remove from heat and let cool.
In a medium bowl, whisk eggs and add cream and cheese. Stir in veggies. Pour mixture into pastry shell. Bake until center of quiche is just set, 40 to 45 minutes. Let stand 15 minutes before serving.