Mirabeau Recipe: Fig, Walnut and Lardon Quiche
Figs are a versatile fruit that pairs 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
- 1 Roll All butter short pastry Pâte brisee in France
- 4 Large Eggs
- 1/2 Small Tub Crème fraiche
- 3-4 Fresh Figs
- 1 Handful Crushed walnuts or raw almonds
- 1 Handful Lardons optional
- Preheat the oven at 350F (180C) degrees.
- Line a large pie mould with the short pastry (best keep the non stick 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 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 (in mould) with the mixture and return to the oven for another 20+ minutes, until the mixture is firm and the shell golden brown.
- Serve with a fresh green salad.