Mushroom Quiche


9” pastry shell
4 T butter
2 T minced green onion tops
1# fresh mushrooms, thinly sliced
1 ½ tsp salt
1 tsp lemon juice
4 eggs
1 C heavy cream
1/8 tsp pepper
1/8 tsp ground nutmeg
½ C grated Swiss cheese 

Preheat oven to 450º F, bake pastry shell for 10 minutes or until lightly browned. Set aside to cool. Reduce oven temp to 350º F. 
Melt 3T butter in large skillet. Add onion; cook 1 plus minute, stirring constantly. Stir in mushrooms, 1 tsp salt, and lemon juice. 
Cover pan and simmer over low heat for 10 minutes. Uncover, increase heat and boil for 5-10 minutes until liquid is completely evaporated and mushrooms begin to sauté in the butter. Stir them occasionally to prevent scorching.
Beat the eggs and cream together with the remaining ½ tsp salt, pepper and nutmeg. Stir in the mushrooms.
Pour into shell. Sprinkle top with grated cheese and dot with remaining tablespoon of butter. Bake at 350º F for 35 minutes or until puffy and brown, and a knife inserted comes out clean.