Savory Venison Summer Sausage Quiche
Recipe by Ross Deutsch
For a more elegant breakfast or brunch, this quiche is a fantastic featured recipe. The firm texture and smoky taste of the summer sausage hold up beautifully in the light, fluffy egg custard. It’s a great make-ahead dish that's perfect for entertaining.
PREP TIME:
15 min.
COOK TIME:
45 min.
SERVES:
6 - 8
Ingredients
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- 1 Unbaked pie crust (store-brought or homemade)
- 1/2 cup Maui Nui Venison Summer Sausage, diced
- 1/4 cup Green onion, chopped
- 1 cup Swiss or Gruyère cheese, shredded
- 4 Large eggs
- 1 1/2 cups Heavy cream or half-and-half
- 1/4 tsp Nutmeg
- Salt and black pepper, to taste
Directions
Preheat your oven to 375°F. Place the pie crust into a 9-inch pie dish. Prick the bottom with a fork.
Spread the diced venison summer sausage, green onion, and shredded cheese evenly over the bottom of the pie crust.
In a large bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until well combined.
Carefully pour the egg mixture over the sausage and cheese.
Bake for 40-45 minutes, or until the top is golden and the center is set. A knife inserted into the middle should come out clean.
Let the quiche rest for 5-10 minutes before slicing and serving.
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