6 large OHIO eggs

1 1/2 cups heavy cream

1/4 teaspoon salt

1/4 teaspoon ground pepper

7 slices bacon

2 tablespoons butter

8 ounces fresh button mushrooms, thinly sliced

1/4 cup chopped chives

1 1/2 cups shredded Provolone cheese

1/4 cup shredded Asiago cheese

Preheat oven to 375 degrees. In a large bowl, whip together eggs, cream, salt and pepper. Lightly spray a 10-inch deep dish pie plate with vegetable spray. In a small skillet or microwave oven, cook the bacon strips; crumble into egg mixture.

In a small skillet, heat butter and sauté mushrooms until tender; add to egg mixture. Mix in chives and provolone cheese. Pour mixture into pie plate and sprinkle Asiago cheese on top. Bake for 35 to 45 minutes or until tart is set and top is golden brown. Serves 4-6.