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Spinach Venison Quiche
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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 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.
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Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |