Quiche Uvalde (Apologies to Lorraine)

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


3/4 to 1 pound venison sausage

9 pie crust

1 cup heavy cream

3 eggs

1/4 teaspoon ground mustard

1 10 inch brick Swiss cheese or use Mozzarella cheese, grated

basil and chives

OR sliced sweet onions sauteed in butter


Instructions: Cook venison sausage. (Cool and crumble and store in refrigerator.)

Cook pie crust for 10 minutes at 350*F. Scald the cream. Set aside.

In a bowl beat the eggs until light and fluffy. Add the ground mustard and hot cream. Continue beating until light and foamy.

Into the browned crust, sprinkle basil liberally, and dried chives sparsely-- or add sliced sweet onions sauteed in butter.

Cover with sausage, then cover sausage with cheese. Pour cream mixture over cheese.

Shake nutmeg over the top.

Bake at 350*F for 30 minutes.



Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Note: Great served hot.

Serves: 0

Yields: 9

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