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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Lunch Dish
Cuisine French, Provencal
- 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)
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