• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

    Read more

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Mushroom and Duck Egg Quiche

2.8/5 rating (10 votes)
Mushroom and Duck Egg Quiche

This quiche has  a filling of savoury custard with cheese amd mushrooms.  Serve it hot or cold.

Ingredients

  • 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

Directions

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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