Venison Steak and Mushroom Quiche for Christmas

Servings: 6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Christmas morning is all about making memories, and what better way to start the day than with a warm, hearty breakfast that celebrates the season? This Venison Steak and Mushroom Quiche combines tender venison steak, savory mushrooms, and fresh baby spinach in a rich, creamy egg custard baked in a flaky pie crust. It’s the perfect dish to bring the family together at the table.

The beauty of this recipe lies in its simplicity. By preparing it ahead of time or assembling it quickly in the morning, you’ll have more time to spend with your loved ones. For deer hunters, this recipe is a delicious way to showcase your venison harvest and create a dish that’s as festive as it is satisfying.

If you are looking for some other great venison steak recipes, you can also check out my popular Venison Steak with Creamy Mushroom Sauce and Venison Steak Frites.

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons butter
• 1/2 yellow onion, diced
• 1 Tablespoon minced garlic
• 1 cup baby bella mushrooms, diced
• 2 cups fresh baby spinach
• 8 eggs
• 1 cup heavy whipping cream
• 1/4 teaspoon smoked paprika
• 1 store-bought pie crust

Instructions

1. Preheat oven to 375 degrees F.
2. Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
3. Pat the steak dry with paper towels, season both sides of the steak generously with salt and pepper. Press salt and pepper into meat so it adheres.
4. Place a skillet on the stovetop over medium-high heat and add the olive oil and carefully swirl to coat the pan. Using tongs, gently lay venison steak in the skillet and cook over until underside is nicely browned, and a crust has formed, about 90 seconds. 
5. Flip the venison steak over, reduce heat to medium, and cook for another 90 seconds. You want the steak to be undercooked for now – it will finish cooking while baking in the quiche. Transfer the steak to a plate and let it rest.
6. Remove pie crust from the refrigerator and let it soften at room temperature.
7. Meanwhile, in the same skillet, add butter and let it melt. Next, add onions, garlic, and mushrooms to the pan and sauté until onions are translucent, about 3 minutes. Add the spinach and sauté another 1 minute. Remove from heat and set aside to cool.
8. Crack eggs into a large bowl and add heavy cream, 1 teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon smoked paprika. Mix until eggs are beaten and consistency is smooth.
9. Dice the venison steak into small bite-size pieces.
10. Add diced venison steak, sauteed vegetables, and feta cheese, and mix well.
11. Press the pie crust into a 9-inch pie pan, then pour egg mixture into the pie crust. Bake in the oven at 375 degrees F for about 40 minutes until the egg is cooked through. 
12. Let cool slightly, then serve immediately.