Crustless Quiche with Duck Eggs

3 jumbo duck eggs
½ cup heavy cream
¼ cup milk
¼ tsp salt
1 cup grated sharp cheddar cheese
3-4 medium sized green chilies, thawed, seeded & chopped

Preheat oven to 350. Grease 9 cups in a muffin pan or one pie pan. Evenly distribute cheese and peppers in pan(s). Thoroughly scramble eggs and whisk in cream, milk and salt. Pour evenly over peppers and cheese. Bake for 15-20 minutes for mini quiche, 35-40 for full size. The top should be lightly golden and the center set but still jiggly. Allow to cool to warm before removing from pan (may need to run a knife around the edge). Serve with salsa of your choice and a side salad.