Dark Days Meal 11: Duck Egg Crustless Quiche
Spoiler Alert: these were the best egg-based savory dishes I’ve ever eaten.
Phew. Got that off my chest. I wish the photo did it justice. Learning something…anything…about photography is one of my 2012 goals. But I’m not there yet. For now, I’m really still more interested in making delicious food that makes my husband’s toes curl.
I never would have thought crustless quiche would be the way to his heart. But I hadn’t factored in farm-fresh duck eggs. We found the eggs at the Leesburg Farmer’s market this weekend. I had no idea what to do with a duck egg, but we just had to have them. I also had to have the Swiss Chard that a local farmer was selling (and as soon as I find his card, I will add him to my links).
I’ve had a hankering for making quiche lately, so I decided that would be a good thing to do with the eggs. I headed off to the Maple Avenue Market to get some local Swiss cheese and milk. I picked up an onion, some crimini mushrooms, and some bacon for good measure.
Sunday morning I turned it into two varieties of crustless quiche: Swiss chard, onion and mushroom and Bacon and onion. One guess which was for me and which was for Rick.
Recipe: Basic Crustless Quiche
Summary: Add any fillings you want to this base for the perfect meal.
- 4 large eggs
- 1 1/2 cups whole milk
- 1 1/2 cups grated Swiss cheese
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- Preheat oven to 400.
- Beat the eggs well. Beat in the milk. Stir in the cheese, salt and pepper.
- Stir in your choice of fillings.
- Lightly grease a casserole dish or pie pan. The whole mixture will make one large quiche, or a couple of smaller ones.
- Bake for 20 to 30 minutes, depending on your oven. Take the quiche out when it’s firm in the middle and the edges are just starting to brown.
- Let sit for 10 to 15 minutes.
- Gently slide a butter knife around the edges of the pan to loosen the quiche. Slice and serve.
I made two duck egg quiches: Swiss chard, onions, and mushrooms and bacon and onions. Here is how I prepped the fillings:
Bacon Slice the bacon into pieces and brown. Set aside and cool, then crumble into small pieces.
Onion Chop the onion finely. Saute in butter or bacon grease until tender. Set aside.
Mushrooms Clean the mushrooms by peeling off the out skin of the caps. Slice. Saute in butter or bacon grease until tender. Set aside.
Greens (Swiss Chard, spinach, turnip…whatever you like) Remove the stem from the greens, and tear leaves into smaller pieces (usually about 2 inches). Heat butter in skillet. Saute the greens until tender. Set aside.
Preparation time: 15 minute(s)
Cooking time: 30 minute(s)
Diet tags: High protein
Number of servings (yield): 6
Culinary tradition: French
Copyright © Susan Rose.