All-duck quiche

Difficulty :
Preparation :
20 mns
Baking :
40 mns
Type of recipe :
Main course

INGREDIENTS

Filling:
Minced confit duck gizzards, about 150 g
Shredded duck confit, about 200 g
1 onion
150 g grated emmental cheese
Parmesan pie pastry:
250 g flour
140 g butter
25 g fresh grated parmesan (optional)
2 large egg yolks
About 5 cl water
Salt, Espelette chili pepper flakes

Quiche batter:
4 large eggs
20 cl milk
30 cl whipping cream (30%)
Nutmeg
Salt
Pepper

Parmesan pie pastry:
Combine flour and butter with a pastry blender or food processor, add parmesan, 2 pinches of salt, and 2 pinches Espelette chili pepper flakes.
Gently incorporate egg yolks and water without overworking dough, to avoid making the crust too hard. Fraiser the dough, shape into a ball, cover with plastic wrap, and chill for at least 20 mins.
After the dough has rested, roll it to 4 or 5 mm in thickness and use it to line a baking circle or tart dish. Chill again.

Make quiche batter:
Beat eggs, add milk and cream, season to taste.
 
Assembly:
Shred meat, separate minced gizzards, and space them out evenly over the pastry. Spread onion out evenly and cover with grated cheese. Pour quiche batter on top and bake in a hot oven (190 °C) for 35 to 40 mins.

Serve with a salad garnished with dehydrated or smoked duck breast.

Enjoy your meal