It happens to be fig season and I compulsively bought figs at the store this past week. As I was thinking on what I wanted to make with them, I realized that what I really wanted was a goat cheese fig quiche, the type that I always got from the Quiche Lady. Unfortunately, I had no recipe, nor could I find one online that was just chèvre-figue – no tomatoes, ham, onions, etc.
What logically followed was a long break from studying in an attempt to recreate a recipe that tastes like that wonderful tart from Mouffetarte. All in all, it worked out fairly well.
Fresh Fig and Goat Cheese Quiche
1 pie crust
10 small figs (or 6 large ones)
1.5 cups milk
1.5 tsp salt
1 tbsp honey
- Preheat oven to 350. Press pie dough into one pie plate.
- Quarter figs. If using large figs, slice them. Set aside approximately 2 figs worth to sprinkle on top before baking.
- Whisk together eggs, milk, and salt. Stir goat cheese and honey. Retain a little cheese to sprinkle on top.
- Combine the egg mixture with the cheese mixture and fold in figs. Cheese will not become fully incorporated.
- Pour into pie plate. Sprinkle remaining cheese and figs over top and press lightly in. (This helps you to avoid getting bite that has no figs and little cheese and is thus just egg pie.)
- Bake for 45 minutes or until golden on top and not runny or jiggly. Let stand for 10 minutes before serving.