Hearty quiche with fresh figs for goat cheese lovers

Ingredients for 4 servings:

• 1 roll(s) goat cheese, approx. 180 g, nicely matured
• ½ pack of goat’s cheese
• 1 cup of cooking cream, approx. 150 – 200 g
• 4 eggs
• 4 tbsp, heaped Parmesan, grated
• 2 tbsp, heaped mustard, grainy, hearty (Moutarde a l’Ancienn), possibly more
• salt and pepper
• 1 rosemary sprig(s), the needles of which
• 1 small spring onion(s), very finely chopped
• 5 figs, fresh, ripe
• 1 pack of puff pastry, round

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

vegetarian

Whisk together the goat’s cheese, cream, eggs, Parmesan, mustard, salt, and pepper with a hand blender. As always with oven-baked dishes, the mixture should be slightly overseasoned and have a strong flavor. Roll out the dough into a quiche or tart dish. Finely slice the onions and spread them over the dough. Slice the goat’s cheese roll and spread them over the dough. Now spread the topping over the dough. Quarter the figs and spread them over the cream mixture. Pick the rosemary sprigs and spread them evenly over the quiche. Bake in a hot oven on the second rack from the bottom at about 200°C (top/bottom heat) for about 30-40 minutes; the edges should be brown and the surface golden brown. The quiche is nice and crispy thanks to the puff pastry, but you can of course also use shortcrust pastry. The flavor is wonderfully savory thanks to the goat’s cheese roll and the onions. Suitable for anyone who finds recipes with fresh figs too sweet.