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Preheat oven to 350F/175C and spray a 9 inch or 9.5 inch glass or crockery pie pan with non-stick spray.
Cut the bacon into short thick slices and cook it in a hot frying pan until bacon is completely cooked and nicely crisp and browned.
Drain the cooked bacon on paper towels (or not, if you prefer to keep the fat) and put the browned bacon in the bottom of the pie pan, reserving a little bacon to sprinkle on the top.
You may want to remove some bacon fat if there seems to be too much. Brown the mushrooms in the bacon fat over medium-high heat until they are completely cooked and starting to brown.
While mushrooms cook, crumble the Feta cheese and measure out one cup.
Layer the browned mushrooms and then the crumbled Feta over the bacon in the pie pan, reserving a little Feta to sprinkle over the top.
Season with black pepper and a little Spike Seasoning (or your favorite seasoning for eggs.)
Beat the eggs with the cream or half and half. Pour that mixture over the bacon-mushroom-Feta mixture and stir gently with a fork to combine ingredients.
Sprinkle the reserved bacon and Feta over the top.
Bake 35-45 minutes, until the quiche is set in the center and starting to slightly brown on top.
Serve hot. Leftovers can be kept in the fridge for several days and reheated in the microwave or in a hot frying pan on the stove.