Heat oven to 375°F. Lightly grease pie pan and place room temperature pie crust in 9-inch glass pan as directed on box for One-Crust Filled Pie.

Cook Bacon in pan until desired texture. I prefer a light crisp, not to soft, not to crispy.

While bacon is cooking, chop onion and wash spinach. Remove bacon and use about a tablespoon of the bacon fat to cook onion until nearly transparent and add spinach. Cook until spinach has wilted. Remove and place in separate bowl.

Cook mushrooms in 1 tablespoon of butter or oil. Once mushrooms are thoroughly cooked, chop the bacon and then chop the mushrooms once they have cooled.

Combined onion/spinach mixture with mushrooms and bacon. Drain any excess moisture from mixture. Place into pie pan.

In separate bowl, combine milk (or whatever your preference is), eggs, cheese, salt, pepper and nut meg.

Pour egg mixture on top of other ingredients.

Cook for 40-60 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges and WHALA!!

Note: you can substitute many of the items here, some people will do sun-dried tomatoes instead of bacon or egg whites instead of whole eggs.