Pheasant & Sausage Quiche

SERVINGS

8

PREP TIME

30 min

TOTAL TIME

2 hrs

GLUTEN FREE

NO



Pheasant breast and pork sausage pair wonderfully in this hearty quiche recipe. We think it’s the perfect breakfast during hunting season!

Recipes featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients
2 deep-dish frozen pie crusts or your favorite pie crust recipe
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 boneless, skinless pheasant breasts
Kosher salt
Freshly cracked pepper
1 tablespoon butter
2 large shallots, thinly sliced (about 1 cup)
1 (10 oz) package frozen spinach, thawed, squeezed dry and chopped
8 large eggs
2 1/2 cups heavy whipping cream
Generous pinch ground nutmeg
1/4 teaspoon cayenne pepper
Red pepper flakes
Zest of one lemon
 
DIRECTIONS
Preheat oven to 400°F. Allow frozen pie crusts to thaw for 10 minutes. 

Place crusts into pie plates. To help prevent crusts from rising in the oven, prick holes all over bottom and sides of each crust with a fork. Bake crusts for 15 minutes, or until cooked and lightly golden. Set aside and lower oven temperature to 325°F. 

Brown sausage in pan over medium-high heat, breaking up sausage with wooden spoon. Remove cooked sausage and drain on paper towels. 

Pat pheasant breasts dry with paper towels and sprinkle with salt and pepper on all sides. Brown breasts in pan until just cooked through, about 3-4 minutes on each side. Cut into small cubes and set aside. Clean out pan. 

Lower heat to medium and melt butter. Cook sliced shallots in butter with a pinch of salt until lightly browned; do not burn. Remove and set aside. 

To assemble quiches, spread quarter of spinach at bottom of each pie crust, followed by a quarter of cooked shallot, half sausage and half pheasant cubes. Finish with another layer of spinach and shallots.  

Whisk together eggs, heavy cream, nutmeg, cayenne pepper and salt. Pour egg mixture between quiches. Place quiches on rimmed cookie sheets and bake at 325°F for 55 minutes. 

Serve quiche slices with freshly cracked pepper, red pepper flakes and lemon zest sprinkled on top. 

Ingredients

Directions

2 deep-dish frozen pie crusts or your favorite pie crust recipe
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 boneless, skinless pheasant breasts
Kosher salt
Freshly cracked pepper
1 tablespoon butter
2 large shallots, thinly sliced (about 1 cup)
1 (10 oz) package frozen spinach, thawed, squeezed dry and chopped
8 large eggs
2 1/2 cups heavy whipping cream
Generous pinch ground nutmeg
1/4 teaspoon cayenne pepper
Red pepper flakes
Zest of one lemon
 
Preheat oven to 400°F. Allow frozen pie crusts to thaw for 10 minutes. 

Place crusts into pie plates. To help prevent crusts from rising in the oven, prick holes all over bottom and sides of each crust with a fork. Bake crusts for 15 minutes, or until cooked and lightly golden. Set aside and lower oven temperature to 325°F. 

Brown sausage in pan over medium-high heat, breaking up sausage with wooden spoon. Remove cooked sausage and drain on paper towels. 

Pat pheasant breasts dry with paper towels and sprinkle with salt and pepper on all sides. Brown breasts in pan until just cooked through, about 3-4 minutes on each side. Cut into small cubes and set aside. Clean out pan. 

Lower heat to medium and melt butter. Cook sliced shallots in butter with a pinch of salt until lightly browned; do not burn. Remove and set aside. 

To assemble quiches, spread quarter of spinach at bottom of each pie crust, followed by a quarter of cooked shallot, half sausage and half pheasant cubes. Finish with another layer of spinach and shallots.  

Whisk together eggs, heavy cream, nutmeg, cayenne pepper and salt. Pour egg mixture between quiches. Place quiches on rimmed cookie sheets and bake at 325°F for 55 minutes. 

Serve quiche slices with freshly cracked pepper, red pepper flakes and lemon zest sprinkled on top.