Spinach Venison Quiche

• 1 unbaked pastry shell (9 inches)
• 1/2 pound ground venison
• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (4 ounces) crumbled feta cheese
• 6 eggs
• 3/4 cup half-and-half cream
• 1 teaspoon pepper
• 1/2 teaspoon salt

1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u0b0 for 8 minutes. Remove foil; bake 5 minutes longer.
2. Meanwhile, in a large skillet, cook the venison, mushrooms, onion and green pepper for 5-6 minutes or until meat is no longer pink; drain. Spoon into crust; top with spinach and feta cheese.
3. In a bowl, whisk the eggs, cream, pepper and salt; pour over cheese.
4. Cover edges loosely with foil. Bake at 350u0b0 for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

pastry shell, ground venison, mushrooms, onion, green pepper, spinach, feta cheese, eggs, cream, pepper, salt

Taken from www.tasteofhome.com/recipes/spinach-venison-quiche/ (may not work)