I have gone down a rabbit hole at Woodman's! One of my favorite local grocery stores. They're always out of the way in some superstore along the side of the highway because this is rural Wisconsin. But it's one of the only places where you can get unique produce and the staples without having to several different grocery stores. As much as I like Costco, I don't need 5 pounds of potatoes, a dozen tomatoes, and twenty-four eggs! Alas, I have ended up with an overpriced selection of duck eggs. So, naturally, I've ended up making duck egg quiche.
This particular quiche really came about out of an amalgam of circumstances. Last week I made a used Greek Yogurt Dip to dollop on top of salmon. Which was absolutely delicious! But, unless I wanted to invest in a lot more salmon, I was going to have to come up with another use for it. I also had a couple of duck eggs left, dill, avocados, shallots, roasted garlic, and arugula. Upon inspecting the contents of my refrigerator, quiche seemed like the natural conclusion!
I'm quite fond of quiche. I almost never make them with a crust because I find them tedious and bothersome. But also because there is very little nutritional advantage to crust. There is also little-to-no nutritional value to adding copious amounts of milk and cheese! But I do think about that sometimes and feel slightly better about adding Greek yogurt in its stead.
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Variations of Duck Egg Quiche
This may be the only duck egg quiche that I have made of late, but it is by no means the only quiche! I'm quite fond of making quiche and it makes a regular rotation in my meal routine.
This duck egg quiche consists of Greek yogurt, dill, avocados, shallots, roasted garlic, and arugula. With just a dash of lemon, dijon, and olive oil in the Greek yogurt base and a sprinkling of parmesan on top, just for good measure! Greek yogurt has been my favorite milk or cream substitution. It works just as well for those of us who don't ordinarily keep heavy whipping cream in the refrigerator. Or, if you just want something a little lighter than your typical quiche! Although you can always swap back in the same amount. It's a 1:1 ratio.
In this recipe I used Greek Yogurt Dip that I had leftover. It takes about 5 minutes to make and is a fun and easy thing to have around. Alternatively you can 1 cup of plain Greek yogurt.
I also already had roasted garlic in the fridge. I tend to roast a couple of heads of garlic every couple of weeks just so that I already have it when I need but. To recreate this, you follow my Roasted Garlic Recipe. It takes about an hour and requires a head of garlic, olive oil, and a garlic roaster or aluminum foil. Otherwise, use half the amount of unroasted garlic.
Prepare Quiche
Turn oven down to 350 degrees Fahrenheit.
Combine all of the ingredients, except for the parmesan, in a large bowl.
Pour the egg mixture into a cast iron skillet or baking dish.I use fairly well seasoned cast iron for the vast majority of my cooking. These you don't necessarily need to oil because they already contain enough in the coating. Although adding a little oil or butter beforehand can prevent sticking, especially in other types of dishes.
Bake for 50-60 minutes, or until just set and lightly brown. You want the egg to still juggle slightly, but not be liquid.
Serve immediately or chilled. Quiche is a great recipe to make ahead of time because it keeps well and is just as good cold. If you do reheat it, though, I would recommend heating in the oven. Oftentimes egg dishes don't microwave well as this tends to overcook them.
Tips, Tricks, & Notes
I also have an entire article on The Fundamentals of Crustless Quiche with more tips and tricks on whether or not you want a crust, whether or not you need dairy or cheese, the type of pan to use, and a recommendation of toppings.
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