I was turned on to duck eggs a few years ago by, Mike, my roommate at the time. He’s a pretty well known member of the Los Angeles food & beverage scene (if you ever need restaurant recommendations, check out his blog) and definitely helped me to take my cooking up a few notches.
What’s so special about duck eggs? Not only are they a lot bigger than chicken eggs, but they are also much creamier, mostly due to the extra large yolk. I usually find them at the farmer’s market, but they are also occasionally available at Whole Foods and some Asian stores.
Since this duck egg quiche has “Bacon Lover’s” in the title, we felt like we really had to bring the bacon. (And believe me, we’re bacon lovers. We just went to a bacon festival!)
I filled the bottom of the quiche with about double the amount of bacon as a “normal” person might. Adjust to your likening, but I say go balls to the wall with the bacon content. You only live once, it might as well be with pork clogged arteries.
We topped the duck egg quiche with some fried prosciutto strips. Genius idea. Thanks, Janette!
I make this duck egg quiche once per year, and it is one of my most looked-forward-to dishes. We also do another variation with prosciutto and sautéed peppers and onions. It is equally delicious.
If you make any changes to the quiche, please let us know how it went in the comments. We love trying out new recipes!
Bacon Lover’s Duck Egg Quiche Recipe
- 1 Pre-made Pie Crust (I usually get an organic wheat crust from the store's freezer)
- 3 Duck Eggs
- ⅓ Cup Crème Fraîche (you can sub heavy cream)
- ½ Cup Whole Milk
- 5 oz Gruyere, shredded
- 1 Package of Bacon
- 1 Shallot, diced
- ¼ tsp Salt
- ⅛ tsp White Pepper
- 2-4 Slices of Prosciutto
- Preheat oven to 425° .
- Cook the bacon until crisp. Leave the grease in the pan. Drain bacon on paper towels and chop when cool.
- Heat the grease up over medium heat. Add the diced shallot and cook for 2-5 minutes until translucent.
- Mix the bacon and shallots together and evenly fill the bottom of the pie crust.
- In a large bowl, mix together the duck eggs, crème fraîche, whole milk, salt, and pepper. Once combined, mix in the shredded gruyere.
- Gently pour the mixture over the bacon and shallots. Spread evenly.
- Bake for 25-30 minutes, until a toothpick comes out clean when inserted and removed. Cut and serve immediately.
- To prepare the prosciutto, cut it into long, thin pieces. Heat up a pan over medium high heat. Place the prosciutto in the pan and cook for a few minutes, flipping occasionally. Remove and place on a paper towel until ready to top the quiche.