Instructions: Press pastry into a 9" tart pan with removable bottom. Flute; trim evenly with

top. Line with a double layer of foil; bake at 450F. 8 minutes. Remove foil, continue baking 4-5- minutes until set and dry. Turn oven to 375F. Cook mushrooms until tender in butter, 4-5 minutes, until liquid is evaporated. Remove from heat.

Blend Gruyere, Swiss cheeses, and Canadian bacon. Add mushrooms, milk, eggs and chives. Pour into tart crust. Bake about 20 minutes until set and golden. Cool in pan on wire rack 10-1-5 minutes.

Remove. Cut into wedges and garnish with Canadian bacon wedges.

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