Name: Fig, Walnut and Lardon Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
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))

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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Mirabeau Recipe: Fig, Walnut and Lardon Quiche