Irreproduceable Recipes

[beetiger]

projectmothra and I have just finished a fine dinner of limeade and The Most Complicated Quiche-Like Thing Ever.

We started with an all-butter, slightly whole-wheat crust (no shortening in the house, and enough whole wheat flour for about 1/4 of the flour volume rather than the 1/2 I'd used from first principles), rolled into a 9 inch cake pan.

We added a rather large amount of a mix of smoked gouda, kefalotiri (made with a mix of ewe and goat milks), and a domestic goat cheese.

We layered artichoke hearts on that, and leftover sweet collard greens with bacon from a local barbeque joint. We chopped up a bunch of leftover shrimp and threw them on there too. We layered on some dill and parsley from the little herb garden on my porch.

We scrambled a duck egg, a brown chicken egg, and a blue chicken egg, and added milk, salt, and pepper. Then we added some creamed spinach and turnip greens that we had made from last night's CSA take. We mixed that all up and poured it on top.

Products from seven different animals in there.

Then we baked it until the crust was lightly browned and the center was firm.

It was completely awesome. I ate about half a slice more than I should have, plus some of the crust from projectmothra's slice, since he didn't like the thicker crust on the edge.

I can never, never, make this again. But I do have leftovers still.

Comments

[rowyn]

Do duck eggs taste much like chicken eggs?

[beetiger.livejournal.com]

They look and function a bit differently. Duck eggs have higher protein whites, which supposedly makes them good for meringues and cakes, and higher fat yolks, whick makes them good emulsifiers. The raw whites looks very clear, not milky like chicken eggs. Scrambled, they have a slight difference in texture, but taste pretty similar.
A farmer at our market had them, so we wanted to try. Apparently sometimes they have goose eggs too.