2 pre-made pie crusts (you can totally make this from scratch, but for time saving just pick up from the grocery store)
1 lb. of fresh baby Swiss cheese (the better quality cheese, the better the quiche)
1 pint of Half and Half
8 oz of milk (any kind of regular milk)
6 strips of turkey bacon
1 large cauliflower (broken into small pieces)
5-8 Baby Bella mushrooms
Place the dough into two pie dishes. Set aside. Pre-heat the oven to 375 degrees.
Cook the turkey bacon until browned to the desired degree. While the bacon is cooking, begin shredding the Swiss cheese. Set cheese aside. Then, cut up the cauliflower and baby Bella mushrooms to the desired sized chunks. I diced the mushrooms and broke apart the cauliflower.
Beat the eggs, half and half and half of the milk together in a large bowl. Add salt and pepper into the egg mixture to the desired degree. Lay the shredded cheese into the crust, making sure the cheese is even in each dish. Sprinkle the turkey bacon over the cheese and add the mushrooms and cauliflower to the dish as well. Then, pour the egg mixture over the cheese and other ingredients. Make sure the milk mixture has a bit of space before the edge of the pie crust. This will prevent the pie from overflowing in the oven when it rises during baking. Add more milk if necessary to fill the crust completely.
Place the filled pie dishes into the oven at 375 degrees for 35-45 minutes until the center of the crust is firm. If the crust gets too brown too soon, turn the temperature down, place foil over the edge of the crust and cook until done.