Ham, Mushroom & Cheese Quiche

Made in Cindy's Kitchen, "Just North of Wiarton & South of the Checkerboard".

9" pie shell (deep dish) 

6 eggs beaten 
1 c. shredded cheese (I have used marble cheddar or old white cheddar)
1 c. chopped ham
1 - 4 oz. can of sliced mushrooms, drained (I have used fresh or dehydrated)
1 c. Half & Half creamer 
2 tbsp. minced onion 
1/2 tsp. salt (I omitted) 
1/2 tsp. dry mustard
1/4 tsp. pepper

Brush pie shell with a little of the beaten eggs; prick bottom and sides of pastry with fork. Bake in a preheated 450* F oven for 5 minutes; remove.  Reduce oven heat to 375* F. bake for 30 minutes or until knife inserted comes out clean.  Let rest for 5 minutes on counter before serving.