Fig and Goat Cheese Quiche

I have to admit, for a long time I would vehemently refuse to eat something that was a combination of sweet and salty flavors. Like fruit with cheese..crazy right??  I am prettyyy sure I was forced to try something at some point which is when I realized, sweet and savory, when put together, can actually be amazing. The new me has learned to embrace these flavors (almost)!!

Now, I normally don’t venture into the more “practical” cooking as I call it, that is the every day lunches and dinners 😉 I normally leave that to the  fiance, my excuse being that he is awesome at it, how he manages to pack the most delightful flavors into a simple dish, I am yet to understand ! Also, I don’t like chopping vegetables.

But this time I had a basket of beautiful, ready to be eaten figs and immediately I thought, Figs+Goat Cheese=Perfection. So I decided to go practical for a day. This fig and goat cheese tart is a great appetizer, I ate mine with a salad for lunch and boy, was it delicious!!

Fig and Goat Cheese Quiche (Adapted from Cook Eat Live Vegetarian)

Makes a 11 inch quiche, I made two small 6 inch quiches, so much cuter!!


For the pastry

  • 250 g whole wheat flour
  • 1 tsp salt
  • 1 tsp dried herbs (I used rosemary and oregano)
  • 60 ml (1/4 cup) olive oil
  • 120 ml (1/2 cup) cold water

For 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 in chunks
  • 100-150 gr goat’s cheese
  • 3 eggs
  • 1 pot (125 gr) goat’s yogurt (or Greek yogurt)
  • milk
  • salt & black pepper

To make the pastry 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

To make the filling and bake the pastry

  1. 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.
  2. Meanwhile heat the oven to 200 C. Prick the base of the tart all over with a fork.Bake the tart case with baking paper & beans for about 8 minutes for a large quiche (5 minutes for individual). This makes sure the shell does not get soggy when we fill it. Remove the paper & beans and put back in the oven for 3 minutes (2 minutes for small) to set the pastry.
  3. 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.
  4. In a measuring jug, beat together the eggs then beat in the yogurt until combined. Add enough milk to take it up to about 450 ml beating again and season well with salt & black pepper.
  5. 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.
  6. 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.

The whole wheat, olive oil tart shell is what sold me on this recipe. Indulging in buttery tarts is a “weekends only” privilege and this tart is a really good, healthy substitute for a weekday lunch or dinner. Eat well and stay healthy!!



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