October 30, 2020
I love serving quiche to a crowd, and I’ve made this venison chorizo quiche recipe for myself and reheated it all week, too. It’s that perfect mix of delicate and hearty at the same time.
This recipe makes one venison chorizo quiche.
Prep time: 15 minutes
Cook time: 40 minutes
- Savory pastry dough for pie crust
- 6 eggs
- 1⁄2 cup milk (or nondairy milk of choice)
- 1 cup cooked venison chorizo
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup grated pepper jack cheese
- 2 tablespoons salsa
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- Preheat oven to 375°F.
- Roll out the pastry dough and place it in a pie plate.
- In a large bowl, whisk together the eggs and milk. Fold in the venison chorizo, bell pepper, cheese, salsa, salt, pepper and garlic powder.
- Pour the mixture into the unbaked pie shell and bake for 40 minutes, or until the eggs are set in the middle and the crust is golden. Serve warm with a hot cup of coffee.
About the Author: Allie Doran
Allie Doran is a recipe developer and food photographer, and the founder of Miss Allie’s Kitchen, a food blog specializing in wild game recipes. In her new cookbook, “Venison Every Day: The No-Fuss Guide to Cooking Game at Home,” Doran shows you how to make sure every meal you make is as tender, flavorful and easy as possible. The cookbook is full of fresh field-to-table recipes to help you make the most of your whole venison harvest, from shoulder to shank. With hearty recipes for every cut of meat and every occasion, Venison Every Day will never leave you wondering what to do with a freezer full of deer again.
For more venison recipes from Allie Doran, visit missallieskitchen.com or get your copy of “Venison Every Day: The No-Fuss Guide to Cooking Game at Home” on amazon.com.
Recipe reprinted with permission from “Venison Every Day” by Allie Doran, Page Street Publishing Co. 2020. Photo credit: Allie Doran.