Duck Egg Chard Quiche
This savory herb duck egg quiche has a flaky, buttery crust with rich, smoky custard filling that is so delicious it will satisfy any crowd on any occasion.
This savory herb duck egg quiche has a flaky, buttery crust with rich, smoky custard filling that is so delicious it will satisfy any crowd on any occasion.
Every year we typically have an abundance of chard out of the garden and I love the challenge of creating new, fresh recipes with this diverse ingredient. Duck eggs tend to be a staple in our house, as well, since our neighbor generously gifts us with dozens of eggs at a time.
If you’ve never cooked with duck eggs you are truly missing out on one of the richest culinary experiences. Although the taste is similar to chicken eggs, the flavor is much more intense and is twice the size. The yolk has a much deeper color and creamy flavor and will elevate any of your baking.
It always seems that quiche gets lumped in the go-to brunch category, but I would say it is perfect for any time of the day or any type of entertainment. Versatile as a blank canvas for most savory ingredients, you cannot go wrong making this dish with whatever you have on hand ESPECIALLY from the garden!
Duck Egg Chard Quiche
Ingredients
Instructions
- 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
- 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).
- As the crust chills, preheat the oven to 375°F
- 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.
- Reduce the oven temp to 350°F
- 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.
- 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.
- 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.
- Once removing from the oven, allow to cool for up to 15 minutes and garnish with additional ingredients.
- Serve warm, room temp or cool!
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Moroccan-Inspired Roasted Carrots with Arugula Garlic Sauce
This oven roasted carrot side dish has a crispy outer skin, tasty charred edges and a divine sweet, smoky flavor. Good luck not eating all the goodies before plating!
This oven roasted carrot side dish has a crispy outer skin, tasty charred edges and a divine sweet, ZESTY, smoky flavor.
Good luck not eating all the goodies before plating!
I never knew how much I enjoyed eating carrots until I had a successful garden. Being able to harvest and immediately cook these beautiful root vegetables brings a smile to my face every winter and early spring. There is something to be said about the process of tending a garden and being nourished from it’s bounty on a regular basis. It also opens up a door for me to be more creative in the kitchen.
I make roasted carrots almost every week. It’s SO simple, it’s healthy, and it’s absolutely delicious. Call me risky but I like to leave the skins on my carrots while cooking to lock in a sweeter flavor. Other than washing and removing the greens the options of prep are endless. Keep them whole, cut them into 2” sections or even leave some of the greens on.
When making my Moroccon carrot recipe, the roots come out of the oven with crisp, golden brown edges and a rich, sweet/smoky flavor. They’re perfect for serving as a side dish, tossing into a salad, a grain bowl, or even pasta…you’ll be slapping every family members hand away from the baking sheet once they are out of the oven–I promise!
Moroccan-Inspired Roasted Carrots with Arugula Garlic Sauce
Ingredients
Instructions
- Preheat oven to 400 degrees.
- Chop carrots evenly into lengthwise shapes or slightly angled 2 “ pieces.
- Pour carrots onto the baking sheet and toss with oil and spices.
- Cook for 30 min, tossing halfway through.
- While carrots cook, chop arugula.
- Add the yogurt, garlic cloves, lemon juice, olive oil, arugula, salt, and pepper to a food processor. Blend until all ingredients are completely combined and creamy. Season to taste with additional salt and pepper if desired. Set aside.
- Check carrots for doneness and return to oven, if needed, for 10 more minutes until tender.
- Top carrots with 1 T of reserved arugula.
- To Serve, dollop one spoonful of the yogurt sauce on a serving plate and spread with the back of a spoon into a circle. Pour the carrots onto the serving dish and garnish with herb of preference.
- Serve hot and feel free to season with more salt and pepper to your liking.
Notes
Feel free to sub the type of oil you are using to cook your carrots.
You may also use an alternate herb of choice as a garnish.
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