Fig, Walnut and Lardon Quiche
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.
- 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.