Easy Seafood Quiche

You can use this recipe to use up the remaining crust after you make the tuna or chicken pot pie.

8 oz. package imitation crab or canned crab or cooked shrimp (your choice)
3/4 cup sliced fresh mushrooms
1/3 cup sliced green onions
2 tablespoons butter
2 eggs beaten
3/4 cup half and half or milk
1/2 Teaspoon salt
Pinch of dry mustard or teaspoon of prepared mustard
One cup shredded mozzarella or Swiss cheese

Sauté mushrooms and onion in butter in pan over medium heat for 3-4 minutes. Add half and half, salt and mustard to beaten egg, and add slightly cooled mushroom onion mixture and stir. Place pie crust in nine-inch glass pie plate, and place cooked seafood on bottom of crust. Pour egg-mushroom mixture over top of seafood, and sprinkle shredded cheese on top. Flute edges of pie crust. Bake at 425 degrees for 15 minutes, reduce heat to 300 degrees and bake for 30 minutes. Let stand a few minutes before serving. 3-4 servings.