Mushroom and Duck Egg Quiche

2.8/5 rating (18 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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