Duck egg and Chard Quiche

Photo & Recipe from The Seed Sage blog

Have you experienced the decadence of duck eggs yet? No? Well here is a perfect dish to upgrade your weekend brunch with a simple switch, duck eggs. Duck eggs a truly seasonal delight, laying best in early spring, and tapering off as warmer weather comes in. You can head over to The Seed Sage for her expertise on this recipe, or find it below with my version using ingredients from the farm.

Ingredients

• 1 unbaked Flaky Pie Crust or Homemade Butter Pie Crust

• 3-4 duck eggs or 4 large chicken eggs

• 1/2 cup of whole milk (we use sheep milk)

• 1/2 cup of heavy whipping cream (yes! we use cream from our sheep)

• 1/4 tsp of each salt and pepper

• 1 cup shredded cheese of choice (I like a smoked gouda)

• 2 cups of on-hand ingredients of choice (I like to use bacon ends or sausage, rainbow swiss chard or nettles, & mushrooms)

Instructions

For the crust

1. Pre-make your pie dough the night before or take out your frozen crust an hour or two before partially baking the crust and adding quiche ingredients. You can also make your partially baked crust up to 2 days in advance

2. Roll out your chilled pie dough. On a floured surface, roll out dough until approximately 12 inches in diameter and tuck in to the shape of your pie pan. Use your fingers to mold the edges and tuck any extra back and continue to mold into a nice edge. After fluting or crimping the edge, chill the curst in the refrigerator for 30 minutes (cover if making ahead of time).

3. As the crust chills, preheat the oven to 375°F

4. Weight the crust and partially bake. Cut parchment paper to fit the bottom of the pie crust and evenly pour dried beans to cover lower crust. Cook for 15-16 minutes, remove the paper and weight, prick bottom with a fork and return to over for about 7 minutes. Remove crust and prepare quiche ingredients.

For the quiche

1. Reduce the oven temp to 350°F

2. Heat 1 T of EVO in skillet on medium heat. Add mushrooms, a pinch of salt and pepper and a dash of sherry. Cook until to you have your desired texture.

3. In a large bowl, whisk in eggs, milk, heavy cream, salt and pepper until smooth. 1 minute if using an electric mixer. Next add your ingredients of choice (and mushrooms if using) and pour into the crust.

4. Bake the quiche until set for about 45-55 minutes (oven temperatures vary). If edges are browning too quickly you can cover the edge of quiche in foil.

5. Once removing from the oven, allow to cool for up to 15 minutes and garnish with additional ingredients.

6. Serve warm, room temp or cool!