by NRA Blog Staff - Friday, July 14, 2017
When it comes to food, I’m all about texture. Does anyone else relate?
This week’s Friday Feast we have the perfect blend of a creamy filling and a crispy crust with this elk quiche recipe from Nevada Foodies. If you’re not watering at the mouth yet, just wait.
This recipe is great for the low-key meal prepper looking for something simple to fix that’s suitable for breakfast, lunch or dinner. Ready to dig in?
1 pound ground elk or venison
2 refrigerated pie crusts, pre-cook as directed before filling
1 white onion, finely chopped
1 red bell pepper, chopped
1 tablespoon butter
1 teaspoon cumin powder
2 cloves garlic, minced
7 ounce diced mild green chilies
1 cup sour cream
2 1/2 cups shredded Cheddar/Jack cheese blend
Follow the pie crust directions for pre-cooking the crusts. When done, remove from oven and lower oven temperature to 350 degrees. Heat a cast iron skillet over medium-high heat and add butter, garlic, onion and red bell pepper. Sauté for 10 minutes. Mix in diced mild green chiles and cumin powder. Remove from skillet and set aside. Add ground elk and cook until browned. Mix the ground elk, chilies, onions and bell pepper in a bowl. Whisk together 4 eggs and sour cream in a separate bowl and add to meat mixture. Add 2 cups of shredded cheese reserving 1/2 cup of cheese for later. Mix everything together and spoon equal amounts into each pie crust. Cover outside edges of pie crust with foil to avoid burning. Bake in oven for 30 minutes. Add remaining cheese to the top of each quiche and continue to bake for an additional 10 minutes. Remove from oven and let cool. Slice and serve with sour cream and salsa.
Recipe and photo courtesy/Nevada Foodies