Duck Egg “Quiche”
Courtesy Chef Renee Kelly
Yield 6 each
4 ea duck eggs
2 Tbsp. water
1Tbsp. olive oil
1 ea small onion dices
¼ C. celery small dice
1 C. broccoli cut into tiny florets
1 C. spinach roughly chopped
3 Tbsp. feta, crumbles
salt and pepper
6 each tortillas, corn or flour
You may also create these crust less for a no carb option
Heat the oven to 375°F
Prepare a muffin tin pan by spraying the cups with pan spray.
Place a tortilla in each cup.
Heat a sauté pan with medium high heat.
Add the olive oil.
Add the onions and celery. Sweat for 2 minutes or until the onion is translucent.
Add the broccoli florets. Cook for 2 minutes or until the florets turn bright green.
Add the spinach and wilt; this should only take a minute.
Strain off any remaining liquid.
Whisk together the duck eggs and the water in a mixing bowl set aside.
In each prepared cup, distribute evenly the sautéed vegetables and feta cheese.
Pour in the whipped duck eggs, distributing evenly to each cup.
Bake for 15 minutes.
Why duck eggs over chicken eggs?
Richer in texture.
Higher in protein and omega 3 fatty acids
50% larger, so you use less.
They are a bit more expensive, but I use less and like them more, so to me, this evens out.
Switch up the vegetables to what you like and what is in season.
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