Spinach, Mushroom, and Elk Sausage Quiche


In the spirit of trying to keep game recipes interesting and diverse, here’s another recipe that’s sure to wet your appetite and satisfy your hunger at any time of the day!

Ingredients:
1 pie crust – I used Pillsbury store bought
1 pound of elk sausage
3 eggs
1 cup of fresh spinach
1 cup of sliced mushrooms
1 cup of shredded swiss cheese
2 chopped shallots
1/2 cup milk
1/2 cup half and half
Salt and pepper to taste

Steps:

1.  Prepare your pie crust according to the directions

2.  Preheat oven to 350 degrees

3.  Saute  elk sausage, mushrooms, and shallots over medium high heat until sausage is cooked.  Let cool

4.  In a separate dish combine 3 eggs, milk, half and half, and salt and pepper.  Whisk together.

5.  Place elk mixture in prepared pie crust, top with half of cheese, spinach, and egg mixture.

6.  Sprinkle remaining cheese on top.

7.  Place pie dish on baking pan to catch any run-off.  Bake for 30-35 minutes or until top is golden brown.

8.  Let cool for 10 minutes.

 

 

 

 

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4 Responses to Spinach, Mushroom, and Elk Sausage Quiche

  1. Pingback: From Forest to Fork: Wild Game Recipes with Katie Seacat | Sass, Brass & Bullets

  2. Luke Johnson says:

    I’m hoping to try this recipe out this week! Hey Katie, Mom duty’s got you slackin’! LOL. I hope all is well for you guys. 🙂 Hope to see some new recipes to try soon!

  3. Pingback: Spinach, Mushroom, and Elk Sausage Quiche – From Forest To Fork | Rocky Mountain Athlete

  4. Pingback: Spinach, Mushroom, and Elk Sausage Quiche – From Forest To Fork | Rocky Mountain Athlete

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