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fig quiche

Creamy Fig Quiche

Delicious Creamy Fig Quiche recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Calories: 1175
Ingredients Method

Ingredients
  

For the base:
  • 1 9-inch refrigerated pie crust (such as Pillsbury)
For the filling:
  • 3 large eggs
  • 2/3 cup whole milk
  • 3 oz goat cheese, crumbled
  • 4 fresh figs, sliced into 1/4-inch rounds
  • 1/2 medium yellow onion, finely diced
  • 6 oz thick-cut bacon, diced
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh thyme leaves

Method
 

  1. Preheat your oven to 350°F. Remove the refrigerated pie crust from its packaging and place it in a 9-inch pie dish, gently pressing it into the bottom and sides. Prick the bottom with a fork to prevent excessive bubbling. Bake for 10 minutes with pie weights (or dried beans) to prevent puffing, then remove the weights and bake for an additional 5 minutes until lightly set but not browned. This partial baking prevents a soggy bottom crust, which is crucial for quiche.
  2. While the crust is baking, dice the bacon into small pieces and cook them in a large skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on paper towels. In the same pan with the bacon fat, add the finely diced onion and sauté for about 3 minutes until softened and lightly golden. I find the bacon fat adds incredible savory depth to the onions—don't skip it.
  3. In a medium bowl, whisk together the eggs and whole milk until well combined and slightly frothy. Add the crumbled goat cheese and ground nutmeg, whisking until the cheese is mostly incorporated (some small lumps are fine—they'll add lovely texture). This custard base will set during baking and hold all your flavorful ingredients together.
  4. Spread the cooked bacon and onions from Step 2 evenly across the bottom of the partially baked crust from Step 1. Pour the custard mixture from Step 3 over the bacon and onions, leaving about 1/4 inch of space at the top. I like to arrange the fresh fig slices on top in a circular pattern just before baking—it looks elegant and ensures even distribution. Sprinkle the fresh thyme leaves over the top. Bake at 350°F for 25-30 minutes until the custard is set but still slightly jiggly in the very center (it will continue to set as it cools). The quiche is done when a knife inserted near the edge comes out clean.
  5. Remove the quiche from the oven and let it rest at room temperature for 10 minutes. This resting period allows the custard to fully set and makes slicing much cleaner. Cut into wedges and serve warm or at room temperature.