• Dairy Donations: Finding a Home for Excess Milk
  • Dairy Donations: Finding a Home for Excess Milk

    The Vermont Milk Commission recently recommended a path towards supply management in the dairy industry. Supply management is a complicated task that stems from a simple goal: stop creating too much milk. But while we have too much milk in the system overall, we have not enough milk going to some households that want it. Foodbanks on average distribute one gallon of milk per person every year - even though demand is high. How does our "extra" milk get to consumers who want it but can't afford it?  

    Read more


Mushroom and Duck Egg Quiche

2.9/5 rating (11 votes)
Mushroom and Duck Egg Quiche

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.

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