Ingredients:
for the crust:
Ingredients:
1 cup flour
1/3 cup cold butter, cut into 1-inch chunks
1/4 cup grated parmesan
2-4 tablespoons ice water
freshly ground black pepper

filling:
5 slices thick cut bacon, cooked and cut into bite-sized pieced
2 goose eggs
1 1/4 cups (2%) milk
1 bunch beet greens, greens and stems finely chopped*
1/2 medium onion, diced
3/4 cup shaved parmesan
salt
freshly ground black pepper

Directions:
Preheat oven to 425. Place the pepper, butter, flour and cheese into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball. Roll out into a crust and place in a pie plate or quiche pan or tart pan (I just use a Pyrex pie plate). If the dough sticks to the rolling pin, try rolling it out between two sheets of parchment paper.  Prick with a fork. Bake for 10 minutes or until just browned. Turn oven down to 325.

Meanwhile, saute the onion and greens in a small amount of oil or bacon grease until the onion is soft and translucent and the greens are wilted. Allow to cool to room temperature. In a medium bowl, whisk together** the milk and eggs. Stir in remaining ingredients.

Pour into the prepared shell.

Bake 45-50 minutes or until fully cooked.

*I am not the best chopper. Since the food processor was out anyway, I tossed the cooled greens and onion into the food processor and pulsed a couple times so they were more finely chopped. No one likes a big chunk of beet green sticking out of their quiche!

**It seems silly and old fashioned but I love my hand egg beater. The eggs and filling get so fluffy with so little effort!

My thoughts:

I was so excited to see goose eggs at the Chincoteague farmer’s market, I had to buy some even though I had no idea what to do with them. The woman selling them said they had big yolks and could be treated as you would duck or chicken eggs so I thought a quiche would be the perfect use.

goose eggs next to a large chicken egg for scale

Each goose egg is roughly the equivalent of 2 large chicken eggs so I only needed two to make this quiche. And what a quiche it is! Creamy and custard-y and rich tasting despite only using 2% milk. It cut like a dream too, no craggy edges. The crust was crisp but light, not brittle at all and did not stick to the pan. An aside: it sounds nuts but I swear my pie plate came out cleaner and shinier after I made this quiche. Pinkie swear.