With the garden producing tons of zucchini I am looking for a variety of ways to use it. Plus we still have a few pounds of ground venison in the freezer and we need to use it up so that in several months we will have room for a fresh stock of deer meat. This recipe we had for supper but it would make a good breakfast dish as well. It doesn't take long and is also a good way to get some green veggies into those picky eaters we have in our family.
Savory Zucchini Venison Quiche by Pam Martin
1 9" deep dish pie shell, pre-baked for 5 minutes
1/2 pound of ground venison, browned
1/2 pound of ground sausage ( I usually mix my two meats and brown together)
1/2 tsp of onion flakes
2 tbsp of parsley flakes
1 tsp salt
1 1/2 cup of shredded mild cheddar cheese
3/4 cup of shredded zucchini (from my hubbie's garden)
3/4 cup milk
2 tbsp flou
r 3 brown eggs(straight from our chickens)
Combine sausage, venison, onion flakes, parsley flakes, zucchini, flour, and cheese. Mix well. Pour into pie shell. Beat milk and eggs together and pour over sausage mixture in pie shell. Bake at 375 degrees for 35 minutes. Delicious!!