Mushroom and Cheddar Quiche

This is one of my favorite recipes.  Its not just for breakfast.  It also makes a great supper!

1-9 in. deep-dish frozen pie crust
4 tbsp of olive oil
3 cups of sliced fresh mushrooms
1 small onion, diced
1 clove of garlic, minced
salt & pepper
1 tbsp of chopped, fresh parsley
3 eggs
1 cup of sour cream
                                                                         2 cups of shredded sharp cheddar

     Remove the pie crust from the freezer and let thaw.  Then, using a fork, poke holes in the bottom of the crust to prevent rising while baking.  Bake the pie crust according to the directions on the package.  Let cool completely.  Then, reduce oven setting to 350 degrees.  In a large skillet, heat the olive oil over medium heat and add the mushrooms.  Cook for about 5 minutes, or until the mushrooms begin to brown.  Next, add the onions and salt and pepper to taste.  Cook for another 5-7 minutes, or until the onions are translucent.  Add the garlic, and cook for an additional minute.  Remove from heat and let cool.  In a large bowl, beat the eggs and sour cream together using a mixer, about 1 minute.  Then, slowly add the mushroom mix while constantly stirring.  Then, stir in 1 1/2 cups of the cheddar.  Pour the mixture into the pie crust, and top with remaining 1/2 cup of cheese.  Bake for about 25-30 minutes, or until the middle is set and the top is golden brown.  Remove from oven and cool.  Garnish with chopped, fresh parsley, if desired.  Enjoy!