In searching for a way to use up some of our extra Spring eggs I've stumbled upon on of my favorite new recipes. Originally posted on tasteofhome.com I'll share my recent take at it along with some options.

1 unbaked pie shell (9 inch) (Watch for the crust recipe in an upcoming post!)

1 cup sliced mushrooms

1 cup chopped broccoli (The author mentions Asparagus as a broccoli substitute)

3/4 cup onion (Consider green onions or leeks as well)

2 cups chopped spinach

3 eggs (If you have a surplus of eggs consider hard boiling and dicing three more and mixing in alongside the cheese)

5 oz evaporated milk

2-3 minced garlic cloves (optional)

1/4 tsp. salt

1/4 tsp. pepper

1 1/2 cup shredded cheddar cheese (The original calls for 1 cup cheddar and 1/2 cup of feta cheese sprinkled on top)

1/2-1 lb bacon ends crumbled (Consider using sausage, chorizo, or sliced Basil Pesto links. I added part of a leftover smoked shoulder roast, for a saltier cut consider omitting the salt in the recipe)

Preheat oven to 450 degrees. Bake crust for 8 minutes and reduce heat to 375 degrees. Dice bacon ends and fry. Saute Mushrooms, broccoli, onion and garlic in bacon grease, lard or olive oil until tender. Whisk eggs, milk, salt and pepper. Stir in vegetables, cheese and bacon. Pour into crust. Bake 30-35 minutes, and let cool 5 minutes before slicing.