I'm a newly-converted duck egg addict. They are much richer and more creamy than their clucky competition. I used a French recipe for a quiche and it came out absolutely delicious.

Here's the recipe:

Quacked up Quiche
Makes 2  9-inch pies
 
You'll need:
- Pastry shell (I got lazy and bought a pre-made,   organic shell for quiche from Whole Foods)

- 6 duck eggs

- 2/3 cup heavy cream or creme fraiche

- 1 cup milk (preferably whole)

- 8 ounces grated Gruyere, Emmenthal, or Swiss-type cheese

- 1/4 teaspoon freshly ground nutmeg - optional

- 1 pkg center cut bacon

- 1 large shallot

- sea salt and black pepper

Preheat the oven to 425 degrees F.

Cook the bacon until done but not overly crispy; toss in the minced shallot towards the end. Drain on paper towel. This might look like a lot of bacon, so if you want to reserve some, do so.

Dice up the bacon and shallots together. Spread over the bottom of your pastry shells.

In a large-sized bowl, whisk together the eggs, cream, and milk until thoroughly blended. Season with salt and pepper, then add the cheese and stir until it is blended.

Pour the mixture into the pre-baked pastry, and spread evenly. If desired, use a fine grater on the fresh nutmeg (or use from jar) and dust the top.
 
Bake in the center of the oven until the filling is golden and puffed, and is completely baked through, about 30 minutes. Stick a sharp knife blade into the center of the filling and if it comes out clean, the quiche is baked through. Remove the quiche from the oven and serve immediately.

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