Melt butter in large skillet and add mushrooms, raise temperature to med high heat to brown mushrooms. Because of the juice emitted from mushrooms during cooking, mushrooms have a tendency to just boil and become rubbery and tough. Temperature has to be high to brown them, also you can add 1 to 2 tablespoons of olive oil to help bring the butter up to higher temperature without burning.

Add the broccoli florets and sauté or stir fry until the broccoli is tender and the mushrooms are golden.

Divide your vegetable mixture between the two pie crusts, laying the veggies on the bottom of each pie shell, then add the bacon pieces to each pie.

Equally divide both of the cheeses and spread on top of each of the bacon broccoli mushroom mixture.

Beat eggs in a medium bowl, add half & half, basil, oregano and salt and pepper to taste. Whip well to incorporate all the ingredients together.

Pour the egg mixture into each pie, equally. This is easier if the pies are placed on a cooking sheet prior to pouring and then just slide the rack with the pies into the oven. Make a “tent” with enough aluminum foil to cover both pies to prevent the crust from over browning. Bake for 15 minutes at 425 degrees F then turn the oven down to 325 degrees F and bake for another 15-20 minutes until the pies are just set in the center. Remove foil and cook 1-2 minutes until golden brown and knife inserted in center comes out clean.

Remove from oven and let cool on wire rack prior to serving.