Crustless Bacon and Cheese Quiche

1 cup sliced green onions
1 cup chopped tomatoes
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
2 cups shredded cheese

Beat eggs and sour cream well.
Fry bacon. Let cool, chop into pieces. Add to egg mixture.
Add green onions and tomatoes to egg mixture, reserving 2 T each, green onion and tomatoes (used for garnish the last 5 minutes of baking).
Fry mushrooms in non-stick frying pan for about 5 minutes. Add to egg mixture.
Pour egg and veggie mixture into a greased 9x13. Top with cheese.

Bake 30 minutes at 325*.
Add remaining green onions and tomatoes in the last 5 minutes of baking.
Let stand about 5 minutes before serving.

Note: I used regular style deli ham instead of bacon, and just chopped it into pieces and added it to the egg mixture. Delightful! Also, after 30 minutes, my quiche was still a little wobbly, so maybe needs a bit longer for the eggs to cook thoroughly. I really liked this recipe, and for a former non-egg eater, that is saying something! I served this with fried potatoes and cooked veggies.