Spinach Venison Quiche Recipe

5 3 5
Spinach Venison Quiche Recipe
Spinach Venison Quiche Recipe photo by Taste of Home
Publisher Photo

Spinach Venison Quiche Recipe

Read Reviews
5 3 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Spinach Venison Quiche in Taste of Home October/November 2006, p59

Nutritional Facts

1 piece: 298 calories, 16g fat (7g saturated fat), 207mg cholesterol, 485mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein.

  • 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
  1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer.
  2. 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.
  3. In a bowl, whisk the eggs, cream, pepper and salt; pour over cheese.
  4. 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.
Originally published as Spinach Venison Quiche in Taste of Home October/November 2006, p59

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSpinach Venison Quiche

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
AnnMarie1984 User ID: 8619350 258134
Reviewed Dec. 14, 2016

"Love this quiche! My husband requests it often. 10 points on my weight watchers program for 1/8 of the quiche but is so hearty and filling it's all that I need! Like a whole meal. Good any time of day."

MY REVIEW
bnrudy User ID: 659489 160158
Reviewed Jun. 24, 2014

"Made this with ground chuck instead of venison This was like a original jo's scarmble and use fresh spinach Yummmmm!"

MY REVIEW
FancyNancysKitchen User ID: 7525726 98310
Reviewed Jan. 2, 2014

"This took longer to bake than expected. Can't wait for it to come out of the oven. Looks good and used everything found in the fridge. Subbed evaporated milk for cream and fresh spinach then blue cheese for feta. And spices for veggies. It was ready in 50 min, but I cut the eggs down to three. I can't wait to try the real recipe. Luck to find this recipe today and venison in the freezer."

Loading Image