This fig, goat’s cheese and bacon quiche is a delicious sweet-salty combination in a comfortingly smooth filling, wrapped in crisp pastry. Perfect for brunch, lunch or dinner.
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I’m not sure why, but quiches and the like seem to be something I go through phases of making and then don’t for ages. I don’t know if I build a hurdle in my head about making pastry, maybe, but then once I make it I am reminded both a) how easy the pasty really is, and b) how tasty the resulting quiche is too.
This fig, goat’s cheese and bacon quiche was definitely no exception and is one all of us enjoyed, kids included (as well as friends). It has that wonderful mix of fragrant, sweet figs and salty bacon, all wrapped up in a goat’s cheese-flavored egg custard. It makes for a fantastic lunch, or any excuse you want to find to have it.
I have been accused of being a little obsessed by bacon – after all I have already managed to share bacon sun dried tomato pasta, apple and bacon cornmeal scones as well as scallops with cranberry bacon jam to name but a few.
But hey, I’m not alone in my house and apart from anyone who is vegetarian, I’m not sure there is anyone I know who doesn’t agree that bacon is generally a good thing.
True, it’s not that healthy, but it’s definitely acceptable as part of a balanced diet in my books. So, given this week’s Sunday Supper theme is bacon there was no way I wasn’t taking part, it was just a question of what I’d make.
How to make this fig, goat’s cheese and bacon quiche
Making this bacon, fig and goats cheese quiche is much like any other quiche:
- Pre-cook the bacon along with some onions.
- Make a layer of bacon and onions in the part-baked pastry crust.
- Mix up the egg, cream and goat’s cheese mixture.
- For the egg mixture over the bacon.
- Top with slices of fig then bake until the egg mixture is cooked.
The pastry is one I have used before, originally for strawberry empanadas then also for quiche Lorraine. It’s very forgiving, and while you should still chill it and blind bake, these are both really easy and you’ll hardly notice doing them as you prepare the filling.
Mixing the goats cheese in with the egg-cream mixture means the flavor is nicely balanced throughout and adds to all the great flavors going on here.
Quiche in general makes a great brunch, lunch or light dinner and is also great for taking along to a potluck, sharing at a party or taking on a picnic. Have it on it’s own, or serve with one or more salads alongside.
Wherever you enjoy it, and whether you make the slices big or small, don’t expect to have anything left of this fig, goat’s cheese and bacon quiche which we immediately loved and will no doubt enjoy again soon.
Try these other quiche and savory tarts:
Plus get more inspiration in the lunch recipes archives.
Fig, goat’s cheese and bacon quiche
A delicious combination of flavors, this quiche is perfect for brunch, lunch or a light dinner.
Services: 4 -6
- 8 in shortcrust pastry base see notes below
- 2 eggs
- ½ cup milk 120ml
- 2 oz goat cheese 55g
- 2 figs
- ½ onion wide
- 5 ½ oz smoked bacon 160g – about 6 slices
if making pastry, see separate instructions on making it (see notes below).
Pre-heat oven to 350F/175C and pre-bake crust (unless using ready-made) for 10min blind then 5min uncovered. Leave oven on at same temperature.
While pastry is cooking, whisk together the eggs, milk and goats cheese.
Cut the figs in to relatively thin slices and dice the onion. Cut the bacon into relatively thin slices.
Warm a skillet/frying pan and add the bacon and onion without any oil. Cook for around 10 minutes until bacon has cooked and is starting to crisp and the onion is soft and browning a little. Take care not to let either burn.
Once the pastry case has pre-cooked, add the bacon-onion mixture and spread across the bottom. To over the egg-cheese mixture then carefully lay the fig slices on top and transfer to the oven.
Bake filled quiche for approx 25min until set and lightly brown.
Notes: The pastry I use is the one from my quiche Lorraine recipe (search site or see link above). This makes a relatively shallow quiche (the dish I used is approx 8in/20cm in diameter and 1.25in/3cm deep). I used approx ½ of the dough quantity and used rest for something else. It’s still worth having full dough quantity to make easier to fill dish. You can also use a deeper and/or slightly larger dish for more servings – can use 1 quantity of dough and increase to 3 eggs, ¾cup milk, 3oz goats cheese and possibly more bacon and figs, depending on how dense you want it (in my mind always a good idea!).
calories: 297calories | Carbohydrates: 10g | protein: 11g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 376mg | Potassium: 225mg | fiber: 1g | Sugar: 6g | Vitamin A: 365UI | Vitamin C: 1.5mg | Calcium: 79mg | Iron: 1mg
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Try some more bacon-inspired treats:
Appetizers & Sides
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