Quiche is an easy and delicious meal that can be served for breakfast, lunch or dinner. This ground elk cheddar/jack cheese quiche is packed with mild green chilies, onion, red bell pepper and baked in a flaky pastry pie crust. Serve hot or cold with a dollop of sour cream and guacamole.
Remember, you can always substitute the ground elk with ground venison or ground antelope.
- 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
- 7oz diced mild green chilies
- 1 cup sour cream
- 4 eggs
- 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. ~Enjoy!