A quiche with seafood is a healthy choice for your lunch or dinner. Have someone make a garden salad and someone else, a citrus salad to accompany the quiche.
Preheat the oven to 350 degrees. In a large bowl, beat the eggs for about 2 minutes by hand and whisk in the milk. Stir in the worcestershire sauce.
Butter an 8-inch round pie plate coated with Teflon® non-stick and pour the egg mixture into the pan.
Add the salmon, both cheeses, the mushrooms and season all with salt and pepper. Bake for 30 to 35 minutes or until the pie is set and golden brown on top. Loosen the edges of the pie from pan and serve (as shown) in a decorative pie plate.