Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 298
  • Fat:
  • 16 g
  • Saturated Fat:
  • 7 g
  • Cholesterol:
  • 207 mg
  • Sodium:
  • 485 mg
  • Carbohydrate:
  • 19 g
  • Fiber:
  • 2 g
  • Protein:
  • 18 g

Spinach Venison Quiche

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.

SERVINGS

8

CATEGORY

Main Dish

METHOD

Baked

PREP

20 min.

COOK

45 min.

TOTAL

65 min.

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.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008