Venision quiche

Katie mentioned she had gotten some venison from a friend and I told her I would be interested in trading for it. I would give her a bag of pecans that I picked (still shelled) and a jar of sauerkraut I made for a pound of venison. Weeks went by before the trade was actually made because she kept forgetting to bring it when she was in town. When she actually delivered the bag to me, I was surprised to find 4 lbs of venison. She said they just weren't that interested in eating it so she gave me all that her friend had given her. I felt like I was cheating her but she said she was happy with the trade.

There was one month in Taste of Home magazine that had some vension recipes in it so I got it out and found venison quiche. Seemed like an easy way to introduce Adam to venison with enough other flavors with it. He didn't complain about it at all and even ate it two days in a row. :o)

Spinach vension quiche

1 unbaked pie crust

1/2 pound ground venison

1/2 pound sliced mushrooms

1/2 cup chopped onion (which I didn't use, of course)

1/2 chopped green pepper (used red since that's what I have in my freezer)

1 package (10 ounces) frozen spinach, thawed and squeezed dry (used about 2/3 of the package)

1 package (4 ounces) feta cheese (used cottage cheese instead since we both like it better)

6 eggs

3/4 milk

1 teaspoon pepper

1/2 teaspoon salt

Line unpricked pastry shell with double thickness foil. Bake at 450 for 8 minutes, remove foil and bake 5 minutes longer.

Menawhile, in a large skillet, cook the venison, mushrooms, onion and pepper for 5-6 minutes until the meat is no longer pink. Drain. Spoon into crust, top with spinach and then cheese. In a bowl, whisk the eggs, milk, pepper and salt. Pour over cheese.

Cover edges loosely with foil. Bake at 350 for 45-50 minutes until knife inserted near the center comes out clean. Let stand 5 minutes, slice.

I had enough venison and spinach leftover for another meal I have in mind but for now, it's in the freezer until I'm ready to make it.