Duck egg quiche with Greek yogurt, sunflower sprouts, mushrooms, beets, and parsnip


This was actually a way to use up leftovers, and the result is an incredibly bright and rich quiche.

4 duck eggs
1 cup Greek yogurt
1/2 cup water
1/2 cup shredded cheese
2 cups sunflower sprouts
1 cup mushrooms, chopped
1 parsnip, peeled and julienned
4 golden beets, peeled and julienned
2 tbsp white wine vinegar
2 tbsp herbes de provence
1 tbsp hot sauce (I prefer sriracha)
1 tbsp melted butter or ghee

1. Preheat oven to 400.
2. In a hot, dry pan, fry mushrooms until they begin to sweat. Then add parsnip, beets, vinegar, hot sauce, cheese, and the remaining 1 tbsp of herbes do provence. Cook together until the liquid evapourates.
3. Whisk duck eggs, yogurt, water, and 1 tbsp of the herbes de provence.
4. Brush a baking dish with the melted butter or ghee. Spread the beet and parsnip mixture across the bottom of the dish, and pour the egg mixture overtop.
5. Bake for 25-35 minutes, or until the egg is set.


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