A Keto Bacon Cheeseburger Quiche made with local duck eggs

  • Andrea Jasinski raises ducks, goats, turkeys, geese, rabbits and chickens. Staff Photo/Andy Castillo

  • 9-year-old Abigail Jasinski cradles a duck at her family’s homestead. Staff Photo/Andy Castillo

  • Spinach and turkey bacon quiche, made with duck eggs from Ever Growin' Acres. Staff Photo/Andy Castillo—

  • Jasinski says their duck eggs, above, result in lighter and fluffier baked goods. Staff Photo/Andy Castillo

  • Andrea Jasinski of Ever Growin' Acres holds a duck on her farm in Huntington, April 11, 2019. Staff Photo/Andy Castillo—

  • Ever Growin' Acres Farm Staff Photo/Andy Castillo—

  • Feeding vegetables to the layers Staff Photo/Andy Castillo

  • Andrea Jasinski of Ever Growin' Acres holds a goose on her farm in Huntington, April 11, 2019. Staff Photo/Andy Castillo—

  • A spinach and turkey bacon quiche, made with duck eggs from Ever Growin’ Acres. Staff Photo/Andy Castillo

  • Spinach and turkey bacon quiche, made with duck eggs from Ever Growin' Acres. Staff Photo/Andy Castillo—

  • Duck eggs from Ever Growin' Acres. Staff Photo/Andy Castillo—

@AndyCCastillo
Published: 4/12/2019 11:49:52 AM
Modified: 4/12/2019 11:49:42 AM

Which came first, the chicken or the egg? Neither — at least not in Andrea Jasinski’s home in Huntington, where duck eggs are a staple ingredient in many meals.

“They have fuller yolks and I feel like they’re a little more tasty than chicken eggs,” said Abigail Jasinski, her 9-year-old daughter. “I always use them in omelettes.”

Behind the house, Andrea Jasinski, 40, and her family, husband Pete Jasinski, with their daughters Hailey Jasinksi, 16, 7-year-old Camryn, and Abigail, raise eight ducks, ten goats, two turkeys, three geese, a half-dozen Champagne d'Argent Rabbits and 25 chickens. From their homestead, Ever Growin’ Acres, they sell between a dozen and nine dozen duck eggs — in addition to chicken eggs — each week to local friends and area residents.

Andrea Jasinski, who is the farm’s primary manager, says she appreciates duck eggs because they have larger albumen, or egg white, than that of a chicken egg. As a result Jasinski says when duck eggs are used in “cakes, pastries, cookies — anything baked— you’re going to get a lighter and fluffier end product.”

Additionally and as noted by her daughter, Jasinski says when they’re cooked on a skillet, duck eggs are strong and rich in flavor.

“If you fry or scramble the egg, you’ll notice a difference,” she said. But when they’re “mixed in with other ingredients, you’re not going to notice that strong of a flavor.”

Around her, hens clucked, geese honked, ducks quacked, and a turkey gobbled. Inside a chicken and duck coop, she lifted a plastic bin with a hole cut in the side to reveal a dozen or so duck eggs nestled in straw. When laying eggs, Jasinski says ducks aren’t as neat as chickens.

“They don’t always lay where you want them to lay,” she said.

Jasinski, who grew up in Southwick, didn’t know much about farming until they started their homestead about six years ago. Since then, she says she’s learned a lot — such as feeding their ducks and chickens vegetable table scraps in order to maximize the quality of eggs they produce.

Jasinkski says the shell of a duck egg is harder than the shell of a chicken egg, which makes the egg harder to crack but gives it a longer shelf life. The yolk is a lot bigger, too, with a higher fat and protein content, making for more nutritious meals, she says.

“The yolk of a duck egg is two or three times bigger than a chicken egg,” she said.

One of her favorite dishes to make with duck eggs is quiche, she says, because the eggs’ stronger taste creates a robust earthy flavor. At their home, duck egg quiche made with heavy cream or milk is regularly served for breakfast, lunch or dinner. 

“There’s a spinach quiche that’s really good, and an asparagus quiche,” she said. But of all the options, they most often eat homemade bacon cheeseburger quiche, which Jasinski says is a favorite of her husband because it features “a whole package of cheddar and as much bacon as possible.”

Andy Castillo can be reached at acastillo@gazettenet.com.

Keto BaconCheeseburger Quiche

6 duck eggs, beaten

½ lb ground beef

10 strips bacon

¾ cups mayonnaise

½ onion, diced

12 oz shredded cheddar cheese

¼ cup chives (optional)

Salt and pepper to taste

Preheat oven to 350 degrees. Grease 9-by-13-inch pan. Pre-heat a large skillet over medium high heat. Cook bacon slices to desired crispiness, set aside. Drain grease from the pan. Add ground beef and onion. Season with salt and pepper to taste. Cook until ground beef is no longer pink. Combine eggs and mayonnaise in a mixing bowl. Crumble and add bacon, ground beef and onion mixture, and 8 ounces of the cheddar cheese. Cover and bake for 40 to 45 minutes. Uncover and top with remaining cheese. Return to oven until cheese melts. Top with chives if desired. Other vegetables or meats, such as spinach or turkey bacon, can be substituted with the same basic recipe. ¼ cup of milk can be used instead of the mayonnaise.

How to connect

Andrea and Peter Jasinski at Ever Growin’ Acres in Huntington can be reached by calling 413-667-7961 or emailing evergrownacres@gmail.com. Besides selling chicken and duck eggs, the farm offers blue-eyed Nigerian Dwarf goats, pedigreed Champagne D’Argent and Californian rabbits, multi-colored egg-laying chickens like Marans and Easter Eggers, and Pekin and Rouen ducks.




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