Spinach Venison Quiche
1 9″ unbaked pastry shell
1/2 lb. ground venison
1/2 lb. sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 10 oz. package frozen chopped spinach (thawed then squeezed dry)
1 4 oz. package crumbled feta cheese
6 eggs
3/4 cup half&half cream
1 tsp pepper
1/2 tsp salt
Directions:
Line pastry shell with double thickness of heavy duty aluminum foil (Do not put any holes in shell). Bake on 450° for eight minutes then remove aluminum foil and bake uncovered for five more minutes.
While your pastry shell is in the oven, using a skillet, cook the venison, mushrooms, onion and green pepper until your venison is done. Drain your venison mixture and spoon into cooked pastry shell. Add a layer of spinach to your venison mixture and top with your feta cheese.
Whisk in a bowl, eggs, cream, pepper and salt then pour over cheese.
Cover your edge of crust with aluminum foil loosely so it will not burn.
Bake at 350° for 45-50 minutes or until knife inserted comes out clean. For best results, let stand for five minutes.
Eight nice servings.
Note: I was anxious to try this recipe that I found on Taste of Home web site. I have always wanted to try a Quiche recipe but hadn’t until this one. I enjoyed it. It was different and I would love to try it with the mushrooms. Maybe when Danny is out of town one day. LOL Anyway, when I cut into it it was still juicy so I put it back into the oven and let it cook 15 more minutes because I have a very slow oven. I always have to add 10 to 15 minutes to everything for some reason. It really brown the topping as you can see in the last photo because I took off the aluminum foil. I hope you enjoy this recipe as much as I did.
For More Delicious Wild Game Recipies By SusieQ go to Cookin’ With SusieQ.
