Leftover Venison & Red Potato Quiche


1 pre-made pie dough in pan (home-made or store bought) 5 large brown cage-free eggs
1⁄4 cup organic half and half
1 pinch of sea salt

2 grinds of fresh cracked pepper
1⁄2 teaspoon freshly cut oregano
1⁄3 cup leftover venison roast, chopped
1⁄3 cup lightly steamed spinach
1⁄3 cup leftover roasted potatoes, chopped
1⁄3 cup diced red pepper
1⁄2 cup grass-fed white cheddar, freshly grated


Preheat oven to 375 degrees. In a medium bowl, whisk eggs and add half and half, salt, pepper and oregano. Whisk until it turns a pale yellow. Evenly place venison, vegetable, potatoes and red peppers into the crust. Sprinkle the cheese over the dish & pour in the eggs mix. Spread everything out evenly with the back of a wooden spoon or spatula. Bake in the oven for 35 minutes or until the eggs are rm and golden brown. Take it out of the oven and cut the quiche into pie-sized slices and serve warm. Serve with crispy leaf lettuce and tomatoes.

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