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.
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!