How To Make Tex-Mex Quiche

First get these ingredients: 2 "Ready to Bake" pie crusts 5 large eggs 1 1/2 cups Half & Half 8 oz. Cheddar/Monterey Jack Cheese (shredded fine) 12 oz. bacon (fried crisp) 1/2 cup diced green bell pepper 1/2 cup diced red bell pepper 1/2 cup diced green onion tops 1/2 cup diced yellow onion 1 large pickled jalapeno (seeded & vein removed) chopped fine 4 oz. button mushrooms (sliced) 2 Tablespoons fresh garlic, chopped fine 1/2 stick butter or margarine 2 Tablespoons Olive oil 1 Tablespoon Gebhardt's Chili Powder 1 Tablespoon Fiesta Fajita Seasoning 1 Tablespoon Salt 1 Tablespoon Coarse ground Black Pepper Directions: Preheat oven to 350 degrees. Prepare pie crusts according to directions for 'pre-baked' pie crust and bake for 8 - 10 minutes or until ridge just starts to turn light brown. Remove from oven and set on a cookie cooling rack. Fry the bacon until crisp, remove and drain on paper towel. When cool and crisp, chop until fine (1/8"). In a small frying pan, heat the olive oil and 1/2 of the butter or margarine. Add the mushrooms, bell peppers, yellow onions and garlic. Saut