Yesterday I made a Smoked Pheasant Quiche for dinner. I took a basic quiche recipe that I found online and changed things up a bit.
We had a smoked pheasant from a pheasant hunt Hubby went on last year. I stripped the meat off the bones and did my very best to remove any shot (of course, there are always a few that you miss). Then, I roughly chopped the pieces.
I made the crust for the quiche based on a recipe I found online. Geez - I've got a thing for finding these things online. Seriously - I'll do my best to find my next recipe from a recipe book - I promise!
Anyway, crusts and I DO NOT MIX. No matter how hard I try, they always end to up dry and fall apart when I attempt to roll them out. At least this time around I did succeed in lining the pie pan with crust.
Next I sauteed 2 chopped onions in some olive oil. Once they were nice and soft, I added the sliced crimini mushrooms until they were nicely brown and tender. Next, I added the chopped smoked pheasant and heated everything through and seasoned with salt and pepper. I added a handful of chopped parsley from the garden.
I beat several eggs together with some half and half, and grated just a smidge of nutmeg into the mixture. I added a lot of shredded Gruyer to the egg mixture along with some wilted spinach. I then added the meat mixture.
I poured the whole thing into the crust-lined pie pan and baked it for 20 minutes in a 375 degree oven.
It was very tasty. I would definitely lower the spinach and onion levels and up the egg and Gruyer levels next time (it was a bit more chunky and less "Quiche"-y then I would have liked. But the smoked pheasant really infused the dish nicely and the crust actually kept its crispness well. Once this is tuned up, I'll post the recipe.
Kung Pao Pheasant
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