SPINACH VENISON QUICHE

Spinach Venison Quiche image

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.

Provided by Taste of Home

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 298 calories, Fat 16g fat (7g saturated fat), Cholesterol 207mg cholesterol, Sodium 485mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.