Fig and Goatcheese Quiche

More recipes with figs and there is no final one in sight.

My friend was diagnosed with Covid again. I am taking her beef noodle soup and some fresh groceries later.

She heard about my fig problem and was looking forward to some baked goods with figs and goatcheese.

I went out to the supermarket very early to get her groceries and the ingredients missing from my recipe. Originally it called for walnuts, but she is allergic to nuts. I bought some pumpkin seeds for crunch. And lactose free double cream, the regular is bad for her too.

The pastry is a fresh dough from the supermarket, but very good quality. It needed to be baked blind for 10 min to prevent a soggy bottom later.

10 figs went on top of the royal mix together with lots of fresh grated hard goatcheese.

Recipe:

1 readymade shortcrust pastry for a 26 cm dish

8 to 10 figs, cut in halves

3 heaped tbsp crispy Dutch onions

3 large eggs

150 ml double cream, 160 g goat cream cheese 

150 g grated hard goat cheese

6 slices raw smoked ham

4 tbsp pumpkin seeds

1/2 tsp dried thyme

1/2 tsp smoked salt

1/4 tsp pepper

A very good pinch of nutmeg

Preheat the oven 200 C.

Prebake the quiche dough 10 min.

Take the baking beans off and sprinkle the crispy onions on top.

In a bowl mix double cream, cream goatcheese, 1/4 of the grated goatcheese, the eggs and the spices. Pour over the onions.

Sprinkle pumpkin seeds on top and rip the ham strips apart to spread them out.

Cut off the tip from the figs and halve them, or quarter if they are larger. Set them on top of the quiche. Finish with grated goatcheese.

Bake for 40 min. Take it out and let it set 15 min.