Fig Quiche

This savory quiche is perfect for breakfast brunch lunch or served with a side salad for a light dinner. Remove quiche tin from fridge and cut away any excess pastry Add the salmon blue cheese onions and figs into the quiche tin and cover with eggcream mixture Bake for 35-40 minutes.

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By Kims Cooking Now.

Fig quiche. Its light and fluffy with a creamy texture and bursting with delicious flavors. Finish with the remainder of the figs on top and a spinkling of the thyme leaves. Bake in a moderate oven for 3040 mins until the quiche is a golden brown colour and firm to the touch in the middle.

Combine the salt flour sugar butter and pulse in a food processor until the dough has a crumbled look. Add the egg yolk and pulse for 20 seconds. Add the water and pulse until dough has a smooth consistency.

Place in the preheated oven for 40 minutes or until the top is slightly golden edges are lightly browned and the filling is set in the center. Scatter fig halves cut side up and crisp bacon onto the bottom of the prepared pie shell. Allow the quiche to cool for 10 minutes before serving.

Allow the quiche to cool for 10 minutes before serving. Add the egg and cream mixture over the figs and bacon. Dough must be blind baked in.

Work with dough now or place in refrigerator. Whisk eggs cream nutmeg salt and pepper in large bowl. Place in the preheated oven for 40 minutes or until the top is slightly golden edges are lightly browned and the filling is set in the center.

Simple Broccoli and Brie Cheese Quiche. Add the egg and cream mixture over the figs and bacon. Finally fill the quiche with half the figs and ham and then pour over the egg mixture.

Scatter fig halves cut side up and crisp bacon onto the bottom of the prepared pie shell. Stir in leek mixture dried figs and cheese and stir to combine.

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