• Updated Website Address: LocalBanquet.org
  • Looking Back on a Decade of Maple Innovation
  • Listening to Farmers’ Voices in the Ecosystem Services Discussion
  • Updated Website Address: LocalBanquet.org

    We've changed our website. Please update your bookmarks to LocalBanquet.org LocalBanquet.org is where you will now find the latest Local Banquet stories, a new Story of the Day update feature, features from the archives, and information on how to contribute to Local Banquet if you're interested in writing about Vermont agriculture. 

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  • Looking Back on a Decade of Maple Innovation

    Back in 2007, Local Baquet ran an article by Bonnie Hudspeth on maple innovation and production in Vermont. Since then, maple production in Vermont has tripled to 1.8 million gallons a year and innovation seems to have entered a new golden (or perhaps amber) age. We did a quick maple innovation news round up for 2018 / 2019 to help everyone keep up with the some of the trends. 

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  • Listening to Farmers’ Voices in the Ecosystem Services Discussion

    In 2015, the USDA funded a project for UVM researchers to engage in discussions with Vermont farmers about the idea of being paid for ecosystem services. Ecosystem services are things farmers do that improve the environment for everyone, a common example is grass-based farms capturing carbon in the soil as a way to combat climate change. Some services happen naturally through sustainable farming, others take more of an incentive to implement, and either way some policy makers believe that farmers shoudl be compensated for their contribution. 

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Mushroom and Duck Egg Quiche

2.8/5 rating (15 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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Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply.