Quiche can be frozen for another day and a few extra on hand may come in handy for unexpected guests  *  Best to bake quiche varieties in a pastry shell – which can be made at home ( 1 cup flour, 1/4 tsp salt, 1/3 cup shortening plus a Tbsp, and 2-3 Tbsp cold water added slowly will create a dough that can be wrapped in plastic wrap and then rolled two inches larger than the baking dish) or purchased (the 9 inch pastry crust is sufficient).  *  Preheat the oven to 375F and prebake the pastry crusts for 10 minutes on a baking sheet  *  first with a foil covering for a few minutes and then without  for the remainder  *  Remember to poke some holes in the bottom of the pastry crust so it does not bubble  *  Remove from oven and set aside to cool  *  In a medium skillet saute 1/3 cup of chopped onions, add 3/4 cup of mushrooms and also saute in olive oil  *  place on the bottom of the cooled pie crust  *  add sun dried tomatoes and either fresh or frozen spinach so that the reds and greens are present but not mixed on top of each other  *  Mix 4 eggs with 1 3/4 cups of half and half  and fill the pastry crust *  Add 1/4 tsp salt, 1/4 tsp pepper and 1/8 tsp cayenne red pepper  *  Gently add in 1 cup of shredded swiss cheese so that most of the cheese is on top of the filling and still covered by the egg and cream mixture  *  Return the pastry crust to the oven for 40 to 45 minutes  *  Remove and let cool for about 10 minutes  *  It should make six to eight servings and they usually go fast so best to bake a number of varieties  *  Other cheeses can be used – meat products such as ham or bacon may be added – and of course there is a market place full of vegetables that can be included with an egg, cream and cheese quiche  *  If you decide to make one….go for at least three!