Cooking with Janica: Bacon Lover's Duck Egg Quiche

Somehow I managed to luck out and become the recipient of a very special carton of duck eggs.  Duck eggs are larger than chicken eggs, and the yolk is especially rich, so I immediately set out to find a recipe that would really let these beauties shine.  And boy, did I ever.  This quiche is so rich you can only eat one slice, but so good that you'll wish you weren't so limited.  I would definitely serve this again for a special brunch occasion.

Bacon Lover's Duck Egg Quiche
Adapted from Cooking with Janica blog

12 ounces applewood smoked bacon (about 13 or 14 slices)
1 shallot, diced

1 premade pie crust
3 duck eggs
⅓ cup crème fraîche or heavy cream
½ cup whole milk

Leaves from 3 sprigs fresh thyme
¼ teaspoon kosher salt
⅛ teaspoon ground white pepper

5 ounces Gruyere, shredded

Preheat oven to 425°F.

Cook the bacon until crisp. Leave the grease in the pan. Drain bacon on paper towels and chop when cool.

Heat the grease up over medium heat. Add the diced shallot and cook for 2 to 5 minutes until translucent.  Mix the bacon and shallots together and evenly fill the bottom of the pie crust.

In a large bowl, mix together the duck eggs, crème fraîche, whole milk, thyme, salt, and pepper. Once combined, mix in the shredded gruyere.

Gently pour the mixture over the bacon and shallots. Spread evenly.  Bake for 25 to 30 minutes, until a toothpick comes out clean when inserted and removed. Cut and serve immediately.

Makes 8 servings