Chard and Goat Cheese Quiche With Duck Eggs

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Author Erin Brighton


  • 1 9- inch pie crust
  • 1 bunch of Swiss chard , stems removed, leaves chopped
  • 1/2 onion , chopped
  • 3 to 5 slices of bacon , chopped
  • 2 to 3 cloves of garlic , chopped
  • 1/2 cup shredded cheese (I like to use an aged cheddar or gruyere)
  • 3 duck eggs (or large chicken eggs)
  • 1 cup half and half
  • 1/2 cup milk
  • 6 to 8 tablespoons plain goat cheese


  1. Pre-bake the pie crust at 350 degrees for about 10 minutes.
  2. Saute the Swiss chard, bacon, onions, and garlic in a pan over medium heat until the bacon is somewhat crispy and the chard is totally soft and wilted.
  3. Spread the chard and bacon and onion mixture evenly over the bottom of the pan.  Sprinkle with shredded cheese.
  4. Whisk together the duck eggs, half and half, and milk. Pour evenly over the chard.  (The duck eggs are very similar to regular chicken eggs except that it seemed like I needed a little extra muscle to combine the yolk and the egg white with the milk and cream.)
  5. Gently lay 6 to 8 tablespoons of goat cheese over the custard.
  6. Cook the quiche for about 40 to 45 minutes at 350 degrees. Turn off the oven and let it sit for another 5 to 10 minutes.
  7. Serve warm or at room temp! Enjoy!