cheesy mushroom basil quiche.

makes 1 quiche/6 servings, and costs about $14 or so dollars to make. or make two (since you've already got ingrediants now and costs about $1.20 per serving! huzzah! i am economically minded as well!)

about 45 minutes to make (15 minutes to mix and have nervous breakdown, 30 or so minutes to bake quiche)

ingredients:

for pie crust:
1 pie-baking kit (ok, i cheated here a little, i used the product pictured, but it was only 50 cents and i couldn't find an actual recipe to make said "pie crust" online... any 'ready made' pie crust looks dubious, and/or is made of oreos these days. besides, 'jiffy' has been around since the 1930s, so still makes me goddess-like nuclear family-like cuisine chef! i'm only human, and i still baked it, so bite my lily white ass. yeah? yeah? you think you can get tough with me pie crust boy? do ya?)
(other things: non-stick all purpose flour & pam spray (or butter)for making silver try thingies non-stick. you'll need this, and the pam's a better, lighter option.)
fork (to make pretty design on crust), rolling pin (hail flattening stick!! fear... good healthy fear that rolls all over your bottom and picks your bum.

for quiche:
3 eggs
3/4 cup of heavy cream
1-1/2 cup fresh & chopped white mushrooms - which i like, so i use alot, but you can use only about 1 cup or so.
1/2 teaspoon dried oregano
1-1/2 tablespoon fresh basil (chopped finely)
1/3 teaspoon black pepper
1/3 teaspoon garlic salt
1/4 teaspoon salt (regular table salt)
3/4 (or so) cup mozzarella cheese, shredded (you can buy shredded)
1 cup joy of knowledge that you are a goddess/god of this domestic bliss!

#....#
(for 'jiffy' pie crust) (makes two pie crusts, so you can just double whole 'quiche' recipe above to fill two pie crusts, and then just freeze one for later... yum!)
preheat oven to 450 degrees.
put package in large bowl. add 5 tablespoons of water. mix until sticks together, then get hands in and make into dough.
on well floured surface, roll until thin enough to put in your 2 (greased/pam'd and floured) 9" pie crust tins. press in tin, cutting off the excess hang-over and used fork to make pretty edges. poke a couple of quick tiny holes in bottom of crust dough.
bake for about 10 mins. let cool at least 3 or so minutes.

for quiche filling:
while pie crust is baking, mix and beat lightly eggs, heavy cream, all spices.
(at this point, pie crust should be done because you have during this time: fretted about mixture amounts, wondered if you've put in too much/not enough salt, chopped basil without cutting finger (yeah!), chopped mushrooms and wondered if they're too big/small. sucessfully dodged phone call from friend whose wondering if you're still alive. had a dirty thought about boyfriend/girlfried. contemplated how much boyfriend/girlfriend will think you are a domestic goddess/god for knowing how to make a quiche. hoped quiche will come out ok, or else self will be total falure in all manners of kitchen confections and will therefore die old, and alone with no one to love.)

now, preheat oven again, this time to 350 degrees (make sure it's cooled somewhat from pie crust heat).

when pie crust is done and let cooled just a bit, spoon chopped mushrooms into bottom to make fine abstract pattern on lovely browned crust. pour in egg mixture evenly over mushrooms. sprinkle cheese on top.

bake at 350 degrees, for about 30-35 minutes, fretting over whether this will be good and/or edible. watch lovely brown color appear. quiche is done when you can puncture a fork/toothpick in middle of quiche and comes out dry.