Fig, Goat cheese, and Honey Quiche

Method10 steps

1. 1

   Step 1: Preheat the oven to 180°C (350°F).

2. 2

   Step 2: Line the tart tin with the prepared puff pastry (1), keeping a rim around the edge. Cover with baking paper and baking weights. Bake for 10 minutes at 180°C (350°F), then remove the paper and weights.

   Blind-bake the pastry · 10 minUses 1 prepared puff pastry sheet

3. 3

   Step 3: Peel and mince the onion (1) before heating the pan. Heat the 1 tbsp olive oil in a skillet, then add the prepared onion.

   Uses 1 large onion, peel and mince · 1 tbsp olive oil

4. 4

   Step 4: Cook over medium-high heat for 5–10 minutes, stirring and checking from 5 minutes, until the onion is soft and lightly caramelised.

   Check the onion · 5 minUses The onion and oil from step 3

5. 5

   Step 5: Beat the 4 eggs with the 160 g crème fraîche until evenly combined.

   Uses 4 eggs · 160 g crème fraîche

6. 6

   Step 6: Mix the cooked onion into the egg and crème fraîche mixture. Pour this filling into the blind-baked pastry shell.

   Uses The softened onion from step 4 · The filling mixed in step 5 · The pastry shell from step 2, with paper and weights removed

7. 7

   Step 7: Wash and dry the figs (6) and chives. Cut the figs into quarters and chop the chives. Slice the goat cheese log (1) into rounds less than ½ inch thick.

   Uses 1 goat cheese log, 150–200 g · 6 figs · A few sprigs chives · Water for washing figs and chives

8. 8

   Step 8: Arrange the goat cheese rounds and fig quarters over the filling. Use as much as fits without overcrowding and reserve any unused slices or quarters.

   Uses The filled shell from step 6 · Goat cheese rounds sliced in step 7, as much as fits · Fig quarters prepared in step 7, as much as fits

9. 9

   Step 9: Scatter the chopped chives over the quiche and drizzle with honey. Bake for about 30 minutes at 180°C (350°F), until golden and the egg filling is set, reaching 71°C (160°F) in the centre. Continue baking if needed.

   Check the filled quiche · 30 minUses The topped quiche from step 8 · The chives prepared in step 7 · A drizzle of honey

10. 10

    Step 10: Let the quiche cool briefly in its tin, then cut into wedges and serve warm.

    Uses The cooked quiche from step 9