In The Kitchen: Deer Quiche

R's co-worker shot a deer on a recent hunting trip  and he had plenty to spare.  R received some ground meat and we were anxious to use it.  He made a phenomenal spaghetti on Saturday night and on Sunday I decided to try out my mom's deer quiche recipe - unfortunately we didn't have all the ingredients so I had to improvise.  Hurricane Sandy has made it a less than ideal task to head out to the grocery for just a couple of items so I took stock of what I had and went from there.

First we browned the meat.  My mom has made this with hamburger, sausage, diced ham and chicken in the past - any meat will do but my dad always preferred deer. I seasoned the meat with a tablespoon of salt, pepper, and garlic powder.

 In a seperate bowl I whisked two eggs and added 1/2 cup of milk and 1/2 cup of low fat mayo (this can be divided into 1/4 mayo and 1/4 cup sour cream to follow moms recipe).  Then stir in 1 cup of cheese (we used shredded swiss) and I added in about a tablespoon of fresh chives.

 Once the meat is cooked add it to the mixture.

Pour the mixture into a greased pie pan.  I did not use a pie crust because I didn't have one and because I really don't care for it.  Even when I eat pie, I usually just eat the filling.  Cook at 350* for 35-40 minutes.  I would suggest letting it "rest" for about 15 minutes before slicing into it.