Quiche with Duck Eggs

Yesterday Antje traded some duck eggs for kale that we grow in the garden.  The duck eggs are very yummy and I think I owe her a boatload more kale to make the trade fair!  So for dinner I decided to make a quiche.

My family and I love to cook and we take inspiration from all sorts of places.  The thing is I take after my mum and usually change the recipes.  The inspiration was a recipe from Fanny Farmer’s Cheese and Bacon Quiche.

Here is the recipe and some of my notes on what I do:

10 slices of bacon (I only use 4!  That would take up a lot of space!)

1 Partially baked tart crust (I just make the pie crust and bake it all together)

4 eggs (3 duck eggs or 2 goose eggs as a substitution)

2 cups light cream (I used 2% milk as the eggs add the creaminess)

1/2 teaspoon salt (sounds about right)

1/8 teaspoon nutmeg (I use a couple of dashes)

Pinch of cayenne pepper (Again a couple of dashes)

1 1/4 cup of grated Swiss ( I eyeball it and use Jarlsberg)

I also added scallions from our garden and some mushrooms

My daughter helped with dinner and here she is cooking the bacon.  I usually add a bit of white balsamic vinegar to deglaze the pan but we’ve misplaced that so I used a bit of lemon juice.  Then we add in the scallions and mushrooms.  While that is cooking I make the pastry,

I make it using my hands just like my Grandma did back in England.  She was an amazing lady who could bake delicious things.  She taught my dad how to make pie crust and he taught me.  It doesn’t let me down!  I just use flour, shortening, and a bit of salt.

The key is not to overwork it!  The feel of it will change depending on the time of year with the heat and humidity but not too much.

Once it is rolled out I put the bacon mixture in the bottom of the quiche.

I mix all the other ingredients together and pour into the crust.  I bake at 425F for 15 minutes and then 30 minutes at 350F.  It takes about 20-25 minutes to prep.

Let it cool for a few minutes then enjoy!

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