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
- 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!