1. Preheat oven to 350 degrees.�
2. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown.�
3. Remove from oven and set on a cookie cooling rack.
4. Fry the bacon until crisp, remove and drain on paper towel.�
5. When cool and crisp, chop until fine (1/8").
6. In a small frying pan, heat the olive oil and 1/2 of the butter or margarine.�
7. Add the mushrooms, bell peppers, yellow onions and garlic.�
8. Saut� until mushrooms change to a light tan color (about 10 minutes).�
9. Remove from heat and cool in a bowl. �
10. At this time, take the remaining 1/2 of butter or margarine and put in the freezer section.
11. In a large bowl, break eggs and beat by hand like making scrambled eggs.�
12. Add the 1/2 & 1/2 and mix well.�
13. Add the green onion tops, the diced jalapeno, the shredded cheese, and all the spices listed.�
14. Add the chopped bacon and mix again.�
15. Add the saut�ed mushrooms, bell peppers, garlic, and yellow onions using a slotted spoon to remove any excess liquid.�
16. Mix again until egg mixture is combined with all other ingredients.
17. With a large ladle, fill each cooled, pre-cooked pie crust until 1/4 inch from the top ridge. �
18. Take the 'frozen' butter or margarine and cut into 1/4 inch pieces.�
19. At random, put about 10 pieces of the 'butter chunks' on top of the egg mixture.
20. Bake in a 350-degree oven for 35 minutes or until top (egg mixture) just starts to turn a golden brown.�
21. Remove from oven and place on a cooling rack.� Let sit 1 hour.
22. Slice into 8 equal portions and serve with a fresh Caesar salad.�
23. Cover any leftovers with plastic wrap and keep refrigerated.�
24. Best served when slightly warmed or at room temperature.

Yield: Two 9" quiche pies