I am starting to get the hang of things around here at the ‘Treehouse’. Being a new mom is just as wonderful as it looks on our social pages; The Healthy Chew’s Instagram, however they never truly tell you how hard it can be at certain moments throughout the day. There are some moments where I am completely infatuated with our little girl and I can stare at her all day long (especially when she falls asleep in my arms). Then, there are other moments when reality hits and I slightly stress about all the things that need to be done. Laundry, dishes, meals, errands, grocery shopping, bills, home maintenance, work, etc- but that is just the name of the game and I wouldn’t have it any other way.
When we first brought our little Emmie girl home from the hospital, I had several meals already prepped in our freezer. I was prepared because, well, I am slightly OCD after all and I don’t like being caught off guard. I remember prepping about 2-3 different quiches before Emmie was born, we went through them so fast I ended up making 3 more during the second week home from the hospital. For us, quiche was easy– it’s filled with protein, keeps you satisfied for a while longer than oatmeal, filled with good nutrients like lutein, omega-3, calcium, and vitamin D, and it was easy for us to heat up whenever we needed it because our schedules were all over the place.
I experimented on a few different flavors of quiche, some had green onions (my favorite, but not as well loved by Justin), others had bacon and cheddar cheese (I wasn’t a huge fan of the cheddar cheese), still others had onions and bell peppers. Quiche is essentially like a garden soup, whatever you have leftover in the fridge, it goes into the mixing pot for a unique and savory quiche.
Recently, after Emmie was born, Justin came back from a deer hunt, which he had harvested into several pounds of breakfast sausage, deer jerky, summer sausage, hamburger meat, and steaks. I always enjoy cooking with the meat he harvests himself because I know exactly where it is coming from. With so much delicious deer sausage available in our freezer, I thought why not add it into another quiche and see how it tastes. Of course y’all already know how the story ends because I am sharing this delicious recipe with you. I call it a ‘need to know’ recipe because it’s one to bookmark and add to your archives.
So here we are, another woodsman recipe from my kitchen to yours. Whether you like to use wild game or not, you can ALWAYS substitute it for another type of sausage you like or take it out entirely. However, this quiche recipe is one of our very favorites, and yes, we’ve become quite the quiche connoisseurs lately. So let us know what you think, I would love to hear from you and how you incorporate wild game into your meals at home.
As always, I hope you AVO Good Life!
Woodsman Wild Game Quiche
- 6 Large eggs
- 3/4 cup Heavy cream
- 1 tsp Smoked paprika
- 1 tsp Black pepper
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1 cup Cooked, chopped sausage links (I use deer sausage)
- 1/2 cup Cooked, chopped bacon
- 1/2 cup Grated, colby jack cheese
Simple Pie Crust Recipe
- 1 3/4 cup All purpose flour
- 2 tsp Granulated sugar
- 12 tbsp Cold butter
- 1/4 cup Cold water
To begin, make the 'Simple Pie Crust Recipe'
Whisk the flour and sugar together in a mixing bowl. Cut the butter into individual tbsp and add to the flour mixture. Using a pastry cutter, begin to cut the butter into the flour until the texture resembles small peas. Pour the water into the butter/flour mixture. Using your hands, work the dough until it forms a ball. Roll out on a lightly floured surface until large enough to fit over a pie dish. Place the dough over the pie dish, press the dough into the dish and trim excess dough from the sides. Set aside for later.
Next, start making the quiche
Pre-heat the oven to 350 degrees Fahrenheit and prepare a pie pan with butter or baking spray (I like to use Chosen Foods coconut oil baking spray).
In a large mixing bowl, beat the eggs together. Add the heavy cream and continue to whisk together until well incorporated.
Add the spices (paprika, pepper, salt, and garlic powder). Continue to whisk until well incorporated.
Fold in the sausage, bacon, and shredded cheese to the egg mixture. Pour the egg mixture into the prepared pie crust pan. Using a spatula, even out the lumps from the sausage, bacon, and cheese if necessary.
Bake for about 50 minutes or until the middle is slightly firm and does not dip when taken out of the oven. The top will be golden brown.
This recipe is an original Healthy Chew recipe, all rights reserved.
All photos used were taken by and for The Healthy Chew, all rights reserved.
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3 Comments Add yours
Thankyou O.S.G. Cant wait to try it. And thankyou for the e-mail.
I’ve made this plenty of times and have loved it every time! The crust is amazing! I was thinking about making this for our guests for Thanksgiving breakfast. Do you think I could make the egg mixture ahead of time?
I’ve made it ahead of time and put it in the freezer for a week or two (I prepped 2 of these when I was expecting Emmie) and reheating them was just as good. I hope this helps! Good luck and Happy Thanksgiving 🙂