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Eggs aren't just for breakfast! With a green salad and some good bread, this makes a quick and delicious lunch or light supper. And the addition of morels makes it a special spring-time treat.

If you are fortunate enough to have access to fresh morels, this is a versatile and delicious way to enjoy them. Morels should always be eaten cooked; when raw they have a harsh taste.

Green garlic, the scallion-like form of immature garlic, gives this crustless quiche a mild garlic flavor that pairs perfectly with the woodsy taste of morels.

Venison and morels, with their aura of woods and wilderness, are natural complements. If you don't have access to morels, use whatever mushrooms are available.