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Mirabeau Recipe: Fig, Walnut and Lardon Quiche

Figs are versatile fruits that pair well with savoury and/or sweet combinations. This seasonal quiche combines the sweetness of fresh figs with a bit of salt from the lardons to create an irresistible combination. The recipe is brought to you by the folks at Mirabeau Wine.

Fig, Walnut and Lardon Quiche

Maison Mirabeau Wine

I love to make seasonal quiches, as there’s always a nice combination that will work. Figs are lovely with nuts, so you can make a very tasty number with some crushed almonds or walnuts, figs and some lardons for extra taste.

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Prep Time 15

Cook Time 30

Total Time 45

Course Lunch Dish

Cuisine French, Provencal

Servings People

Equipment

Ingredients

1 roll all butter short pastry Pâte brisee in France
4 large eggs
1/2 small tub crème fraîche
3-4 fresh figs
1 handful crushed walnuts or raw almonds
1 handful lardons or bacon (optional)

Instructions

Preheat the oven to 350°F (180°C) degrees.
Line a large pie dish with the short pastry (it's best to keep the nonstick paper that comes with it under the pie).
Make a nice and firm border to hold your quiche mixture later on.
Blind bake for 10 minutes to make sure you have a crisp result (weigh the pastry down with some baking paper and dried beans).
In the meantime, add 4 eggs and crème fraiche to a mixing bowl and scramble until you have a nicely uniform mixture.
Add the crushed nuts, lardons and figs and turn over very gently.
Season generously with salt and pepper.
Fill the pastry shell with the mixture and return it to the oven for another 20 minutes, until the mixture is firm and the shell is golden brown.
Serve with a fresh green salad.

Keyword Eggs, Quiche, Traditional Recipe

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Recipe Variation for Quiche

Basic Quiche

You can take this foundational recipe in almost limitless flavour directions. It provides you with the cornerstones of a successful quiche: a flaky crust and a creamy filling. This crust can also be used for making fruit tarts and rustic galettes. For the filling, only use heavy cream; milk has the potential to curdle when it cooks.

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Tags:Bacon,Figs,Lardon,Quiche,Walnuts

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Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

Mirabeau Recipe: Fig, Walnut and Lardon Quiche