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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. 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:
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.
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