Venison, Onion and Kale Quiche
This savory, sweet and satisfying quiche can be enjoyed hot or cold, filled with hearty venison, succulent sautéed onions and creamy, cheesy, egg. Homemade pie crust is optional, store bought will work just fine.
Ingredients
Pie Crust - Makes one 9" crust
- 1 ⅓ cup All Purpose Flour
- ½ tsp Salt
- ½ cup Shortening
- 3 tbsp Cold Water
Quiche Filling
- 300 grams Venison Sausage
- 1 tbsp Oil
- 1 medium Onion Halved and sliced
- 2 tbsp Butter
- ¼ tsp Salt
- 2 tbsp Grain Liquor, I prefer Scotch or Whiskey Brandy, Bourbon, etc
- ½ tsp Sage
- ¼ tsp Garlic Powder
- 1 cup Chopped Kale
- ¼ cup Water
- 4 Eggs
- ½ cup Milk
- ½ cup Heavy Cream
- 1 cup Grated Cheddar Cheese
Instructions
Pie Crust
- In a medium bowl or food processor, cut the shortening into the dry ingredients until you have loose crumbles
- Slowly incorporate the water, adding a little at a time. You can add a bit more if it still seems dry, it should just stick together.
- Turnout the dough onto a piece of stretch wrap and wrap tightly. Set in the fridge to chill while you work on the filling.
Sausage and Onion Mixture
- Either chop the sausage into very small pieces ½" - ¾" or remove the sausage from the casing completely.
- In a large skillet on medium heat add the oil and venison, cook till brown stirring occasionally to break up any large clumps into small even pieces.
- Once fully cooked remove from pan and set aside in a dish
- To the same skillet add the butter and let melt completely. Once melted add the sliced onions, season with salt and stir occasionally till the onions are translucent and beginning to brown.
- Add in the splash of alcohol, I prefer Laphroaig scotch, it is incredibly smoky and adds so much depth to onions. Season with sage and garlic and stir, letting cook for another minute or two.
- Add in the chopped kale and let the mixture cook down and fully incorporate. The kale should be soft and tender. Add the water to help deglaze the pan and unstick and delicious flavoured bits.
- Turn off the element, remove from heat and let the onion mixture sit.
Pie Crust
- Preheat the oven to 375 °F
- On a floured surface roll out the pie dough to ¼" thickness. Using the rolling pin start at one edge and roll the crust up and over so as you roll the rolling backwards the crust rolls onto the pin. This will make it much easier to lift and fit into the pie tin
- Set the pie tin in place and unroll the crust over the tin, press gently into the bottom and up the sides. Trim the edges with a knife. If a spot happens to tear you can use a little bit of water and some cut off scraps to patch the crust.
- Set a piece of parchment paper into the crust and fill with beans or rice to keep the centre of the crust from rising. Bake for 15-16 minutes.
Quiche Filling
- In a large bowl combine the eggs, milk, and heavy cream, whisk thoroughly.
- Add in the cooked venison and onion mixture and mix.
- Gently mix in the grated cheese, you don't want the cheese to break apart to small.
- Take the pre-baked pie crust and cover the edges with a pie crust shield or wrap with aluminum foil to prevent the edges from overcooking or burning.
- Fill the crust with the filling and bake at 350 °F for 45-55 minutes. Once the centre is set and top is brown it is done.
- Let it set and cool for 15 minutes, then slice and enjoy.
Notes
Ry doesn't like quiche, so he didn't rate this one. But I can tell you it is so freaking good, the sausage has a deep savory flavour paired with the sweet, smoky almost caramelized onions and that buttery crust.
Store in the fridge for up to 4 days, it was my lunch at work for a week no issues.