Description
This Duck Egg Quiche is a rich and flavorful twist on a classic dish, incorporating nutrient-dense duck eggs combined with spinach, shallots, garlic, and cheddar cheese baked in a flaky pie crust. Perfect for a brunch or light dinner, it offers a satisfying balance of creamy texture and savory flavors.
Ingredients
Scale
Crust
- 1 pie crust (store-bought or homemade dough)
Filling
- 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, divided
- 1 teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (176 C) to ensure it is ready for baking your quiche.
- Prepare Pie Crust: Roll out your dough and place it evenly into a 9-inch pie plate. If using a ready-made crust, defrost it first according to package instructions.
- Sauté Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced shallots and sauté for about 3 minutes until softened. Then add the minced garlic and baby spinach, cooking just until the spinach wilts.
- Assemble Spinach Layer: Evenly spread the sautéed spinach, shallot, and garlic mixture across the bottom of the prepared pie crust.
- Mix Egg Custard: Crack the duck eggs into a mixing bowl and whisk well until the yolks break. Add the whole milk, half of the shredded cheddar cheese, and sea salt. Continue whisking until everything is thoroughly combined.
- Combine and Layer: Pour the egg mixture evenly over the spinach layer in the pie crust. Then sprinkle the remaining cheddar cheese evenly on top of the egg custard.
- Bake the Quiche: Place the pie plate in the preheated oven and bake for 45 to 50 minutes or until the quiche center is set and firm.
- Cool and Serve: Allow the quiche to cool for 5 minutes after removing it from the oven. Then slice and serve warm for the best flavor and texture.
Notes
- You can substitute store-bought pie crust for homemade dough if desired.
- Adjust seasoning by adding pepper or fresh herbs like thyme or parsley for additional flavor.
- Use a toothpick or knife to check doneness; it should come out clean from the center.
- Duck eggs are larger and richer than chicken eggs, so they make the custard more creamy and flavorful.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
