If you're looking for a great duck egg recipe, then this duck egg quiche is perfect for you! A quiche is a great way to use duck eggs as they are excellent when baked.
This quiche is the perfect combination of custardy, cheesy, and aromatic. It's a fantastic breakfast, brunch, or lunch recipe. Serve it with a green salad for a filling meal!
Why You'll Love this Quiche
This delicious quiche recipe is scrumptious. Each bite is creamy and rich while still being delicate. The cheese, eggs, and sautéed vegetables combine perfectly with the flaky crust for a sensational meal.
Quiche is one of my favorite things to serve for brunch because it looks like it took a ton of work, but is usually relatively easy and can be made ahead.
The duck eggs add another level of creaminess to this already custard-like recipe. It feels like it melts in your mouth!
One of the best things about this quiche is that it tastes great warm, cold, or at room temperature. You can serve it warm out of the oven or save it for several days in the refrigerator.
Duck Egg Quiche Ingredients
Crust - You'll need a premade pie crust or enough homemade dough for a 9-inch pie. If you want to make your own homemade crust, I always use this recipe.
Duck Eggs - You'll need 4 duck eggs. Unless you or a friend raises ducks, you are most likely to find these at a farmer's market or from a specialty grocery store.
Olive Oil - You'll need 1 tablespoon of extra virgin olive oil to sauté the shallot, garlic, and spinach.
Aromatics - You'll need 1 diced shallot and 2 cloves of minced garlic.
Spinach - You'll need 6 ounces of fresh baby spinach. I've also made this recipe with rainbow chard as well. You can substitute any leafy green you'd like.
Milk - You'll need 1 cup of whole milk. If you want an even creamier quiche, you can use ½ cup of whole milk and ½ cup of heavy cream instead.
Cheese - You'll need 1 cup of shredded cheddar cheese. I used an organic, aged white cheddar cheese.
Salt - Finally, you'll need 1 teaspoon of sea salt.
How to Make this Recipe
Preheat an oven to 350 degrees F.
Roll out the dough and place in a 9-inch pie plate, or if using a ready-made crust, defrost according to package directions.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the diced shallots and sauté for 3 minutes. Add the garlic and spinach and cook just till the spinach has wilted.
Spread the spinach mixture across the base of the pie dough in an even layer.
Crack the eggs into a mixing bowl. Whisk till the yolks break. Add in the milk, half the cheddar cheese, and the salt. Whisk till combined.
Pour the egg mixture on top of the spinach mixture. Spread the remaining cheese across the eggs.
Bake for 45 to 50 minutes or until the center of the quiche has set and is no longer wobbly in the center.
Allow quiche to cool for 5 minutes before slicing and serving.
What to Know About Duck Eggs
Duck eggs are quite similar to chicken eggs, but they vary in a few noticeable ways. First, duck eggs are a little larger than chicken eggs and come in a variety of colors from off-white, to pale grey or pale blue, and sometimes even light green.
They'll resemble large chicken eggs, but will have a slightly larger yolk than a chicken egg. Duck yolks are a bit thicker as well. You'll find you have to apply a little more pressure to whisk them up. Often the yolks in duck eggs are a more vibrant orange as well.
Duck eggs also have thicker shells and require a bit more force to break.
People usually describe duck eggs as creamier and more eggy tasting than chicken eggs. Because of the custardy texture, they're perfect for baking.
What to Serve With Quiche
A simple side dish will serve you well with quiche. There's already a bevy of flavors and textures in a quiche, so roasted vegetables or a green salad are a great choice.
Tips for Making this Recipe
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Cooking Tips - Check to see if your quiche has set (and is ready to come out of the oven) by jiggling it a bit, if it wobbles in the center it's not set.
Specialty Ingredients - Duck eggs can be difficult to find because they are not produced on an industrial scale. Chickens can lay eggs daily but ducks may take days or weeks before laying. You likely won't find duck eggs at your local grocery store but check farmer's markets, family farms, or Asian markets to find them.
Storing Tips - Cover your quiche with plastic wrap, aluminum foil, or another tight-fitting lid and save it in the refrigerator for up to 4 days.
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- 1 pie crust (or homemade dough)
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 cloves garlic, minced
- 6 ounces baby spinach
- 4 fresh duck eggs
- 1 cup (8 ounces) whole milk
- 1 cup (4 ounces) shredded cheddar cheese
- 1 teaspoon sea salt
- Preheat oven to 350 degrees F (176 C).
- Roll out the dough and place in a 9-inch pie plate, or if using a ready-made crust, defrost according to package directions.
- Heat the olive oil in a large skillet over medium high heat. Once hot, add the diced shallots and sauté for 3 minutes. Add the garlic and spinach and cook just till the spinach has wilted.
- Spread the spinach mixture across the base of the pie dough in an even layer.
- Crack the eggs into a mixing bowl. Whisk till the yolks break. Add in the milk, half the cheddar cheese, and the salt. Whisk till combined.
- Pour the egg mixture on top of the spinach mixture. Spread the remaining cheese across the eggs.
- Bake for 45 to 50 minutes or until the center of the quiche has set.
- Allow quiche to cool for 5 minutes before slicing and serving.
Amount Per Serving: Calories: 263Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 326mgSodium: 528mgCarbohydrates: 15gFiber: 1gSugar: 3gProtein: 11g