Duck Egg Quiche


Recipe for Duck Egg Quiche with Bacon or Fetta, kale and broccoli

This recipe for quiche is for 2 dishes I use 2x10inch pie plates. Makes one with Kale, Feta, Broccoli or asparagus and one with bacon instead of Feta. Mom made quiche when I was growing up and I love them.



  • 2 Pie crust (Pilsbury works well)
  • 3 tablespoons butter
  • 1 small onion chopped
  • 2 cups fresh kale, spinach and sorrel from the field
  • 2 clove garlic from the field
  • 6-8 duck eggs
  • 1 1/2 cup milk
  • 3 cups shredded cheddar and/or monterey jack cheese
  • salt and pepper
  • handful of fresh herbs, oregano, thyme, rosemary chopped finely
  •  1/2 lb bacon fried, cooked and ready finely chopped

This is a great way to eat lots of eggs. Right now we are getting 4 duck and 4 chicken eggs a day. They are definitely free range


Duck Days out with Valentine at the pond.


Bake in two 10″ pie plates or shorten recipe slightly for one 12 ” baking dish

  • Pre-heat oven to 375 degrees F
  • Press pie crust into 2×10″ pie pans
  • Pre-bake pie crust for 10min. set aside
  • Mix eggs and milk in a medium bowl add the herbs
  • spread shredded cheese in the bottom of the pie crust
  • spread the onions and vegetables on top of the pie
  • add feta (and/or bacon)
  • pour the egg/milk mixture


Enjoy !