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Venison Sausage and Wild Rice Quiche

A delicious quiche, perfect for the fall.
Course Breakfast, Dinner, Lunch, Main Course
Cuisine All-American
Keyword cheese, eggs, quiche, sausage, venison
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6
Calories 714kcal
Author Lynn / Turnips 2 Tangerines

Equipment

  • quiche pan

Ingredients

  • 1 unbaked 9-inch pie shell
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 1/2 pounds ground venison sausage or ground venison
  • 2 teaspoons liquid smoke
  • 1 1/2 cups cooked wild rice or wild rice blend
  • 1 1/2 cups shredded smoked Gouda cheese
  • 4 eggs
  • 1 1/2 cups evaporated milk
  • 1/4 teaspoon each salt and pepper

Instructions

  • Bake crust at 425º for 5 minutes. Remove from oven, set aside.
  • Reduce heat to 325º
  • In a medium skillet, heat oil over medium heat. Saute garlic for 5 minutes. Add sausage and liquid smoke. Brown sausage until no longer pink inside, drain. Spoon sausage mixture into baked crust. Spoon wild rice over sausage mixture, top with shredded cheese.
  • In a small bowl, beat eggs with milk, salt and pepper. Pour mixture over all.
  • Bake at 325º for 45 minutes or until a knife inserted near the center comes out clean.
  • Let stand 10 minutes before serving.

Nutrition

Serving: 1g | Calories: 714kcal | Carbohydrates: 17g | Protein: 39g | Fat: 54g | Saturated Fat: 23g | Cholesterol: 266mg | Sodium: 1339mg | Potassium: 617mg | Fiber: 1g | Sugar: 8g | Vitamin A: 675IU | Vitamin C: 2.3mg | Calcium: 542mg | Iron: 2.3mg