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Venison Quiche

1 unbaked 9-inch pastry shell
1/2 pound ground venison
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1 tablespoon cornstarch
1 1/2 cups shredded cheese
1/3 cup sliced green onions

Brown venison in skillet over medium heat.  Drain, if necessary, and set aside.  Blend mayonnaise, milk, eggs and cornstarch until smooth.  Stir in venison, cheese and onion.  Pour into pastry shell.  Bake at 350 degrees for 35-40 minutes until browned and knife inserted in center comes out clean.  Makes 6 servings.