Duck, Duck, Quiche?

This morning I made a version of one of my favorite breakfast dishes. It is simple, quick and tasty. I used most of the duck eggs from my trip to the farmers' market. I saved 4 of the yolks for another new recipe that I hope to get to this weekend. This recipe is for a crustless quiche. The original I found at recipezaar.com quite awhile ago. I like it because you can vary the ingredients and you always end up with a delicious meal. The duck eggs were interesting. This is the first time I have ever even held one. I found them a bit tricky to crack, having a very thick shell. Also, the yolks are huge, and a bit difficult to separate from the whites. We both agreed though, that they tasted much richer than chicken eggs. I also used lowfat ricotta cheese, that is what was in the fridge, and was happy with how it baked up. It gives a creamier feel to the dish than the cottage cheese I usually use. As with many of my recipes, feel free to vary the veggies, cheese and herbs, use what you like and have on hand. The combinations are endless.

I served the quiche with lowfat, organic vanilla yogurt with fresh chopped cherries (they just came into season), and veggie sausage links.

Give this recipe a try, your guests will squawk over it (I had to go there).



Crustless Portobella and Thyme Quiche
serves 6

1 tbl canola oil
2 cups chopped baby portobella mushrooms
2 green onions, white and green parts, chopped
1 tsp fresh thyme leaves
4 duck egg whites
6 duck eggs
1/2 cup lowfat ricotta cheese
3/4 cup finely shredded cheddar cheese, divided
s & p

Preheat oven to 350 degrees. Lightly coat a glass pie dish with canola oil using a brush or paper towel.

Heat a non stick pan over med high heat. Add the 1 tbl of canola oil. When hot, add the mushrooms to the pan and saute til just soft. Remove from heat. Add the green onions and thyme to the mushroom. Toss together and season with a bit of sea salt and fresh ground pepper.

In a medium bowl, beat the egg yolks and whole eggs to incorporate together. Then add the ricotta and 1/2 cup of the cheddar. Stir to combine and season with a pinch of sea salt and pepper.

Place the mushroom mixture in the bottom of your prepared pie dish. Pour the egg mixture over the top, sprinkle with the rest of the cheddar and bake 45 minutes or until the eggs are golden and set. Let cool just a few minutes, slice into 6 wedges and serve!