Preheat oven to 450 degrees

Place thawed crust into a 9-inch tart pan that has a removable bottom. Press and trim the crust. Line bottom with foil.

Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry.

Remove from oven. Reduce oven temperature to 375 degrees F.

Cook bacon in skillet until brown. Remove and crumble.

Reserving 1 tablespoon drippings in skillet.

Add mushrooms to the reserved drippings; cook until mushrooms are tender and liquid is evaporated.

Stir in crumbled bacon, green onions, and thyme. In a medium bowl combine eggs and sour cream. Stir in bacon mixture and cheese. Pour into crust.

Bake for 25 to 30 minutes or until light brown and a knife inserted in the center comes out clean.

Cool on a wire rack for 2 hours. Place quiche in an airtight container; cover. Chill for 2 to 24 hours.

Preheat oven to 350 degrees F. Place quiche on a baking sheet. Bake about 10 minutes or until warm in center. Cut into thin wedges.

You can serve it right away....just let it set for 10 minutes before cutting.