Fig quiche with rosemary and honey

Ingredients for 1 servings:

• 150 g flour
• 1 tsp baking powder
• ½ tsp salt
• ¼ tsp pepper
• 40 g butter
• 2 tbsp rosemary, fresh
• 75 g goat’s cheese
• 1 egg(s)
• 150 g goat’s cheese
• 400 g low-fat curd cheese
• 40 g pudding powder (cream or vanilla pudding powder)
• 2 eggs
• e.g. rosemary, fresh
• 150 g feta cheese
• Honey
• 12 figs
• Fat and semolina, for the form

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Hearty quark cake with figs and goat cheese – sweet meets salty

Briefly mix the flour, baking powder, salt, pepper, and chopped rosemary, then knead in the melted butter, cream cheese, and egg. The dough should be easy to knead (add a little more flour or water if necessary). Roll out the dough and place it in the dish. Mix the cream cheese, eggs, quark, and custard powder well and spread it on the dough. Cut a cross into the figs and place them on the quark mixture. Place a small piece of feta cheese in each fig cross and add a small drop of honey. Bake in a preheated oven at 200°C (top/bottom heat) for about 20-30 minutes. Sprinkle with fresh rosemary 10 minutes before the end of the baking time and finish baking. Note: I use a round, well-greased, semolina-dusted 28cm stoneware tart tin, which keeps the cake warm for longer. This rosemary goat cheese quark cake is so full of intense flavors, is best eaten fresh and warm, and is the perfect accompaniment to new wine.