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Spinach Venison Quiche

 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.
8 ServingsPrep: 20 min. Bake: 45 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 Eggland's Best 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.

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Spinach Venison Quiche (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.