Get creative in the kitchen with this mushroom, spinach and elk sausage quiche!
Quiche is delicious for an appetizer, a meal and even for breakfast. Why not try a quiche with your game meat? This recipe from From Forest to Fork (love the name), looks easy and mouth-watering.
Do you know what people mean when they say “quiche lorraine?” Well, I looked it up for you because I was wondering the same thing. Lorraine Franconian is a type of German dialect and in this dialect “kueche” means “cake.” The French then adopted the term for their version of “cake,” and now the French open cheesy pie is called quiche lorraine.
Whew, this is all according to Wikipedia, so who knows if it’s really true. I always thought it was named after a woman named Lorraine…
Anyways, here’s the recipe.
Elk Sausage Quiche with Spinach and Mushrooms
- 1 pie crust – 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
- Prepare your pie crust and preheat the oven to 375 degrees. Saute elk sausage, mushrooms, and shallots over medium high heat until sausage is cooked.
- In a separate dish combine the eggs, milk, half and half, and salt and pepper. Whisk to mix.
- Pour the meat and vegetable mixture into the pie crust, top with half of the cheese, spinach and egg mixture. Pour the remaining cheese on top, and top with more spinach if desired.
- Bake for 30 minutes or until golden brown.
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Have you made quiche before? Tell us about your techniques in the comments.