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Spinach Venison Quiche

Total Time

Prep: 20 min. Bake: 45 min.


8 servings

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.


  • 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 in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

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

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