Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Mushroom and Duck Egg Quiche
- Ready in: 20 minutes prep; 20 minutes on stove; 1 hour in the oven
- Serves: 4
- Complexity: medium
This quiche has a filling of savoury custard with cheese amd mushrooms. Serve it hot or cold.
- 9–inch pie crust
- 6 duck eggs (or 8 chicken eggs)
- 1 cup milk
- 2 cups cheddar cheese, grated
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 3 cloves garlic, minced
- ½ pound shiitake mushrooms, sliced
- ½ pound oyster mushrooms, sliced
- ½ cup sun-dried tomatoes, chopped (optional)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon pepper
Preheat oven to 375 °F. In a large skillet heat the oil over medium heat. Add the onions and cook until translucent, 5 minutes or so. Add the butter, mushrooms, salt, pepper, and herbs and cook until tender, approximately 10 minutes. Add garlic and remove from heat.
In a large mixing bowl beat the eggs and milk. Mix in the grated cheese and mushroom mixture.
Roll out the pie crust and put it in a pie pan. Pour the egg and mushroom mixture into the shell.
Bake the quiche for 1 hour, until the top is lightly browned and the custard is set.