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
PrintBacon Lover’s Duck Egg Quiche Recipe
This bacon lover’s quiche is made extra creamy with fresh duck eggs and stuffed with bacon & shallots for maximum flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Breakfast
- Cuisine: American
Ingredients
- 1 Pre-made Pie Crust (I usually get an organic wheat crust from the store’s freezer)
- 3 Duck Eggs
- 1/3 Cup Crème Fraîche (you can sub heavy cream)
- 1/2 Cup Whole Milk
- 5 oz Gruyere, shredded
- 1 Package of Bacon
- 1 Shallot, diced
- 1/4 tsp Salt
- 1/8 tsp White Pepper
- 2–4 Slices of Prosciutto
Instructions
- 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.
Nutrition
- Calories: 576
Lauren Hammonds says
Thanks. Great recipe and easily adaptable for other ingredients. I have small Indian Runner ducks so I use 5 smaller eggs instead of the 3.
Thanks 🙂
Oreo Lord says
Looks delish!
★★★★★
Mark Nicholas says
Just Excellent! I had some leftover home fries cooked in bacon fat that i put in the bottom of the crust. Then the bacon, then cheese, and the custard poured on top. Subbed half and half for the milk/creme tranche mixture. All ingredients at room temp. Took exactly 25 minutes. The prosciutto is a great addition. As we say in Maine, this recipe is a keep a. Thanks.
★★★★★
Jessica Pinney says
So glad you enjoyed it, Mark!
Ashley @ Big Flavors from a Tiny Kitchen says
I recently got some duck eggs from a friend’s farm, and WOW were they custardy and delicious. This looks like a great way to use them!
Jessica Pinney says
Yes, they are so creamy! I was surprised the first time I used them. Definitely, makes for a good quiche.
Doris Keller says
We love duck eggs and found some at a local organic market. Can’t wait to use them for this quiche.
Kathi says
I tried this recipe and my family loved it. One variation, I added asparagus. Delish! Didn’t have the prosciutto, cut up ham in thin slices on top. Can’t get enough of this dish. Have made it 3 times already
Junior Harry says
I will try this thanks.
Caroline S Betts says
Soooo good!!! I added sauteed kale because of course we have to use the garden bounty. This is a Divine
Katelynne says
I stumbled across this recipe looking for unique recipes for my deck eggs. So so glad I did. This recipe was phenomenal! With three people eating, let’s just say there was not much left of it to put away!!!
★★★★★
Ann Hamner says
Delicious! We are proud new duck owners and our girls had just started laying. Perfect use for some of the eggs. Of course their eggs were smaller so we used a couple extra. Added mushrooms to the onion sautee. YUMMY!
Thank you!
★★★★★
Erin says
Excellent! We added some fresh garden tomatoes (used paper towels to absorb liquid). Sprinkled fresh chives on top.
Soooo silky and delicious!
★★★★★
Rhonda says
Can you make this ahead and freeze it?
Teri Metallo says
This is a great recipe, I got some duck eggs and it was my first attempt at quiche. I did not use the full amount of bacon and I made my own pie crust. I used a Pyrex pie dish & it did great – I did pre-bake my crust. I didn’t have prosciutto so I made a pig face and a duck with an egg out of pie dough. I put a piece of bacon under each character so they wouldn’t sink. It came out real cute!
★★★★★
Naomi says
Made this last night with some changes and it was amazing!!!!
I did 4 duck eggs instead of 3, did 1/2 cup of creme fraiche instead of 1/3, added a few extra splashes of milk, substituted white cheddar for Asiago because I forgot to buy Asiago, and added two leeks. I sautéed the leeks with the shallots and then dumped them in. I did it in olive oil because I didn’t want to wait for the bacon to finish cooking. I didn’t measure the cheese or bacon. Think it was about 6 pieces of bacon. Used a Trader Joe’s crust and had to cook a lot longer because of the bigger pie. Just kept checking it.
★★★
Helen says
I am not one of those people who think you can make changes to a recipe and then leave a less than sterling review. So, here are the changes I made and my thoughts on the results:
Used 1/2 and 1/3 cup half and half instead of required creme fraiche and whole milk
Used 6 oz. Swiss cheese because it’s what I had and I was too lazy to shave off 1 ounce
Substituted Penzey’s Mignonette Pepper for the white pepper
Substituted onions for the shallots because, again, it’s what I had.
With those changes, I made my first duck egg quiche two or three weeks ago with eggs from my husband’s niece’s Five Pines Farm in Burnsville, NC. Thinking the results a fluke, I made another one tonight. Here’s the verdict: First my husband said it was the best quiche I’d ever made. Then he amended it to say it was the best quiche he had ever eaten! What I liked is that the custard set firmly, there was no soggy bottom, and we didn’t have to wait to serve it. No leaky sides when I cut a slice, and the duck eggs added a complexity unattainable with hen eggs. Perfection!
So, thank you!!! We are now on the hunt for duck eggs so we can make this on a regular basis. Next time, I plan on using Gruyere, though I’ll probably still use half and half because it’s simpler. This is a fantastic recipe, one I will return to again and again – more than once a year!
★★★★★