Fig, Goat’s Cheese and Caramelised Red Onion Quiche with Easy Olive Oil Pastry

2 Jul

I was clambering up slopes trying to get some good pictures of the early season figs, brevas, yesterday morning while walking the dog. On the way back we went to the Sunday morning organic market and found a box of gorgeous looking specimens that I couldn’t resist. Brevas are larger and darker than the small green figs that ripen later in the year and have a very short season. If you see any you have to buy them, well I do anyway.

I love the combination of figs and goat’s cheese, it works so well. The contrast of the sweetness of the figs with the sharp salty goat’s cheese is heaven. You can just chop them up and put them both in a salad with an olive oil and sherry vinegar syrup dressing if you like but it’s been a while since I posted a quiche recipe and this one is special.

I’ve found a foolproof (yes even for you dad) olive oil pastry recipe. It’s quick and easy. You make it, roll it out straight away (no hour-long resting) put it in your tart/quiche tin and leave it in the fridge for half an hour while you prep the filling. Love it.

I blind baked it for about 10 minutes before putting the filling in because I was worried about getting a soggy bottom. Nothing worse than a soggy bottom. With a drier filling I wouldn’t bother. This amount of pastry made enough for my 9 inch/23 cm quiche dish with some left over for a little individual 4 or 5 inch/12 cm tart tin. It is the right amount for a large 11-12 inch/28-30cm tart tin.

Fig, Goat’s Cheese & Red Onion Quiche with Olive Oil Pastry Recipe

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

Prep time 35 mins  Cooking Time: 35 mins

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used 1/2 thyme 1/2 oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and herbs, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then add an ice-cube to it. Slowly pour the cold water (not the ice-cube) into the flour and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. Do not over work or it will be tough.

Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little one if you have enough. Put it in the fridge for 30 minutes while you make the filling.

  • 1 or 2 tbsp olive oil
  • 2 medium red onions, finely sliced
  • salt
  • 1 tsp finely chopped fresh rosemary & oregano mixed
  • 2 cloves garlic, finely chopped
  • 2 or 3 fresh figs, sliced or chunked
  • 100-150 gr goat’s cheese
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk (goat’s milk preferably, I used oat milk)
  • salt & black pepper

Heat the oil in a frying pan over a medium high heat and cook the onions and herbs with a pinch of salt for about 5 minutes until starting to brown. Add the garlic and cook for another 2 minutes. Set aside to cool.

Meanwhile heat the oven to 200 C. Prick the base of the tart all over with a fork. Blind bake the tart case (with baking paper & beans) for about 8 minutes for the large quiche (5 minutes for individual). Remove the paper & beans and put back in the oven for 3 minutes (2 minutes for small) to set the pastry.

Spread the red onions evenly over the base, crumble/break the goat’s cheese and scatter all over then fill in the gaps with the chopped/sliced figs.

In a measuring jug, beat together the eggs then beat in the yoghurt until combined. Add enough milk to take it up to about 450 ml beating again and season well with salt & black pepper.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and slightly browned about 20-30 minutes, less for a small one. Leave to cool slightly and serve warm (not hot) or at room temperature.

This is perfect picnic food, best served at room temperature it really is delicious. Goat’s cheese, figs and caramelised red onions how could that be anything other than lovely. Just serve it with a peppery, crunchy green salad. and a glass of chilled rose maybe. Summer is here. Well it is here anyway!

I am really pleased with this pastry recipe, definitely going to try a sweet version next. I’m thinking a rustic fruit galette, can’t wait. This time of year it all about fruit and there is a lot of it. Plums, peaches, nectarines, figs the list goes on. Dessert for breakfast, lunch and dinner, sound good to me!

Buen Provecho!

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41 Responses to “Fig, Goat’s Cheese and Caramelised Red Onion Quiche with Easy Olive Oil Pastry”

  1. peasepudding July 2, 2012 at 2:55 pm #

    Looks fabulous, anyone would think we had been cooking in the same kitchen, we simultaneously posted caramelized onion and cheese blogs! Shame it didn’t have figs too.

    • Georgina Gilbert September 20, 2012 at 11:58 am #

      This sounds lovely – going to try it out over the weekend. One question though – when you say ‘blind bake with paper and beans’ – could you possibly extrapolate for those of us who aren’t experienced bakers please? An idiots guide to this bit of the recipe would be fab :) Thanks!

      • Natalie Ward September 20, 2012 at 12:13 pm #

        Having made this is in a number of different guises since this recipe, I have found out that you don´t need the baking beans and paper so….When you have lined the inside of your tart tin with the pastry and trimmed the edges, prick all over the base with a fork then brush all over with an egg white. Then bake in the oven for 5 to 8 minutes until the egg is set. This forms a impermeable layer so your filling doesn´t make the bottom of the pastry soggy when it cooks. Carry on with the recipe above. Hope this makes sense, good luck Nx

  2. Just A Smidgen July 2, 2012 at 3:54 pm #

    I just had figs at our local restaurant the other day and was thinking I needed to start using them in a few recipes! These are so pretty and I love the look of that pastry! Your photos are so pretty with the little flowers atop:) xo

    • foodblogandthedog July 2, 2012 at 4:02 pm #

      Oh they’re little garlic flowers, should have mentioned that really! I have them on the roof terrace (smells of garlic!) it’s a really pretty plant, like big chives!!

  3. tony ward July 2, 2012 at 5:31 pm #

    O.K. the challenge is on (Hunger Games ) !! I take the ‘pop’ in the spirit it was intended, cos’ I know you love me really.
    This is an absolute delight guapa, how I’m going to find figs here in the winter is a challenge too. I can almost taste the sweet and sour flavours, watch this space, r

  4. dassana July 2, 2012 at 7:08 pm #

    beautiful tart. loved the cute lavender colored flowers and the lavender plate.

  5. cookingsgood July 2, 2012 at 8:31 pm #

    This is a lovely tart and I really want to try making the oil based crust. Delicious ingredients. I have garlic chives growing and see those little flowers but never thought to add them for color like that. Very cool.

    • foodblogandthedog July 2, 2012 at 8:33 pm #

      They are lovely in salads too, adding both flavour and prettiness to the final dish!

  6. frugalfeeding July 2, 2012 at 8:35 pm #

    What an utterly beautiful tart with incredible flavours. I love the sound of that pastry – so simple!

  7. kellieanderson July 2, 2012 at 8:51 pm #

    What are we like with our obsession with olive oil crusts? I adore figs in any way, shape or form and this incarnation with my favourite crust is divine- & looks amazing. Any non- believers in the power of the o/o crust, make this & be converted

  8. Sawsan@ Chef in disguise July 2, 2012 at 9:40 pm #

    I have not seen fig in the market so far but I am saving this recipe till I do
    I have tried an olive oil and herb crust once and it was truly amazing, I look forward to trying your recipe

  9. Chica Andaluza July 2, 2012 at 10:38 pm #

    This is such a beautiful recipe and it´s great to have an olive oil pastry recipe. It all looks as stunning as ever. Am intrigued by the oat milk – did you make it (if so, how) or buy it (where?) as I love it!

  10. foodblogandthedog July 2, 2012 at 10:44 pm #

    Thank you! The oat milk is from Mercadona (I know) surprisingly it has no added anything, just oats & water and is €1.40 a litre. I use it in everything!!

    • Chica Andaluza July 8, 2012 at 8:45 pm #

      That´s good to know – will have to look out for it, thanks!

  11. Three Well Beings July 3, 2012 at 7:54 am #

    This sounds wonderful. I love the quiche crust! I really love each and every ingredient! I love figs and don’t always know what to do with them…I just eat them, but don’t cook with them! This is a great recipe and one I will definitely make soon. It’s unique without being too challenging. Debra

  12. foodiestuntman July 4, 2012 at 9:22 am #

    Congratulations on making the foodbuzz Top 9!

  13. Nish July 4, 2012 at 1:49 pm #

    This quiche sounds divine!! Also congrats on making Foodbuzz Top 9!

  14. mjskit July 4, 2012 at 3:51 pm #

    My problem with figs is I usually eat them before they can make it into a dish! :) What lovely pics and what a delicious quiche! Figs and feta – YUM!

  15. Lynn @ The Actor's Diet July 4, 2012 at 4:46 pm #

    great idea – love figs and goat cheese!

  16. Rufus' Food and Spirits Guide July 4, 2012 at 7:32 pm #

    Can I make it and serve it on a regular plate or does it have to match that perfectly. OK, seriously, this is gorgeous all around and I need to make it. Plates be darned, I’m eating it out of the pan. Boy do I love figs!

    • foodblogandthedog July 4, 2012 at 8:14 pm #

      No the plate has to match and so do the cushions in the surrounding area, ok?!!

  17. April July 8, 2012 at 10:19 pm #

    this looks delicious! I have only had fig a few times, and each time was with goat cheese- I can only imagine how amazing this quiche is!!

  18. Mistress of Spices (@spicemistress21) August 26, 2012 at 4:12 pm #

    Lovely! And sounds like an awesome crust. Is it possible to use regular all-purpose flour?

    • Natalie Ward August 28, 2012 at 9:52 am #

      I’m sure yes, though I’ve never tried! Let me know if you do :)

  19. Alex October 16, 2012 at 10:52 pm #

    Hi,

    I just tried this recipe and is really lovely! However, the quiche was quite wet, so do you dry these in the oven first or what can i do?

    Thanks,

    Alex

    • Natalie Ward October 17, 2012 at 12:19 am #

      I blind bake the pastry case in the recipe above to dry it out first, that stops it getting soggy hopefully!!

  20. Alessandra November 29, 2012 at 5:28 am #

    Hi, came here via Peasepudding, I am also a vegetarian so I will be back for more :-)

    Alessandra

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