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Spinach Venison Quiche

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

Line unpricked pastry shell with a double thickness of heavy-duty

Printed from tasteofhome.com Oct 11, 2008

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Spinach Venison Quiche cont.

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.