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.

JUMP TO RECIPE

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!

Yield 8

Author Jennifer Nesbit Holt

Prep time

2 H & 30 M

Cook time

1 H & 20 M

Total time

3 H & 50 M

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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.

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
• 1/2 cup of heavy whipping cream
• 1/4 tsp of each salt and pepper
• 1 cup shredded cheese of choice (I used gouda)
• 2 cups of on-hand ingredients of choice (I used cubed ham, rainbow swiss chard, mushrooms, red onion and sherry glazed shallots)

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!

Did you make this recipe?

Tag @theseedsage on instagram and hashtag it # duckeggchardquiche

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