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Spinach Venison Quiche Recipe

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This exceptional quiche is a favorite of Gloria Long and her husband, Greg, from Morehead City, North Carolina. The spinach and venison are an unbeatable match, and the feta adds savory goodness.

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Spinach Venison Quiche Recipe

Prep: 20 min. Bake: 45 min.

Yield: 8 Servings

20 45 65

Ingredients

1 unbaked pastry shell (9 inches)
1/2 pound ground venison
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (4 ounces) crumbled feta cheese
6 eggs
3/4 cup half-and-half cream
1 teaspoon pepper
1/2 teaspoon salt

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
Meanwhile, in a large skillet, cook the venison, mushrooms, onion and green pepper for 5-6 minutes or until meat is no longer pink; drain. Spoon into crust; top with spinach and feta cheese.
In a bowl, whisk the eggs, cream, pepper and salt; pour over cheese.
Cover edges loosely with foil. Bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Nutritional Facts 1 serving (1 piece) equals 298 calories, 16 g fat (7 g saturated fat), 207 mg cholesterol, 485 mg sodium, 19 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Spinach Venison Quiche in Taste of Home October/November 2006, p59

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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