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 bacon fig and goats cheese 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 a beet, blue cheese and bacon pizza, bacon sundried 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.
Making this bacon, fig and goats cheese quiche is much like any other quiche – you pre-cook the bacon along with some onions, mix up the egg-cream and goats cheese mixture and add them into the pastry case before baking. The pastry is one I have used before, originally for empanadas then also for quiche Lorraine, that’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. Wherever you enjoy it, and whether you make the slices big or small, don’t expect to have anything left of this bacon, fig and goats cheese quiche which we immediately loved and will no doubt enjoy again soon.
A delicious combination of flavors, this quiche is perfect for brunch, lunch or a light dinner.
- 8 in shortcrust pastry base see notes below
- 2 eggs
- 1/2 cup milk 120ml
- 2 oz goats cheese 55g
- 2 figs
- 1/2 onion large
- 5 1/2 oz smoked bacon 160g - approx 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. Pour 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 1/2 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, 3/4cup milk, 3oz goats cheese and possibly more bacon and figs, depending on how dense you want it (in my mind always a good idea!).
Notes: The pastry I use is the one from my quiche Lorraine recipe - I used approx 1/2 of the dough recipe for this as the dish used here is smaller. This recipe makes a relatively shallow quiche (the dish I used is approx 8in/20cm in diameter and 1.25in/3cm deep). 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, 3/4cup milk, 3oz goats cheese and possibly more bacon and figs, depending on how dense you want it (in my mind always a good idea!).
Try these other quiche/savory tarts:
See all the other bacon-inspired treats being shared today:
Bacon in Appetizers
- Apple and Bacon Jam Quesadillas by Nik Snacks
- Game Day Bacon & Cheddar ‘Tater Skins by Powered By BLING
- Spicy Bacon-Wrapped Shrimp by Food Lust People Love
Bacon for Breakfast
- Avocado Toast with Coconut Bacon by Helpful Homemade
- Bacon Cinnamon Rolls with Maple Glaze by Sew You Think You Can Cook
- Breakfast Bruschetta by Grumpy’s Honeybunch
- Candied Maple Bacon by A Mind Full Mom
- Maple Bacon Protein Pancakes by Amee’s Savory Dish
Bacon for Dessert
- Bacon Brownie Balls by Monica’s Table
- Bacon Chocolate Chip Cookies by Desserts Required
- Boozy Bacon Cherry Crumble by Cindy’s Recipes and Writings
- Flourless Peanut Butter Bacon Cookies by Pies and Plots
- Spiced Apple Bacon Upside Down Cake by The Crumby Cupcake
Bacon for Dinner
- Bacon and Pumpkin Pasta by Dizzy Busy and Hungry
- Bacon Corn Chowder by That Skinny Chick Can Bake
- Bacon Fried Rice by Asian In America
- Bacon Wrapped Turkey Meatloaf by April Golightly
- Creamy Blue Cheese Pasta with Steak and Bacon by Magnolia Days
- K.C.’s Award Winning Turkey Bacon Explosion by Cooking With Carlee
- Kimchi Bacon Fried Rice by kimchi MOM
- Spaghetti alla Carbonara by The Bitter Side of Sweet
- The Pigskin Loaded Baked Potato by Sunday Supper Movement
- Triple Bypass Burgers by Fantastical Sharing of Recipes
Bacon in Beverages
- Candied Bacon Old Fashioned by Culinary Adventures with Camilla
- Homemade Bloody Mary with Candied Bacon Swizzle by Our Good Life
Bacon for Lunch
- BLT Bread Salad by The Chef Next Door
- Grilled Manwich Club by Momma’s Meals
- Restaurant Style Double Bacon BLT by The Freshman Cook
- Turkey & Bacon Sliders with ‘Isn’t That Special’ Sauce by Bottom Left of the Mitten
Bacon as a Side Dish
- Bacon and Cheddar Smashed Red Potatoes by Family Around The Table
- Bourbon Bacon Jam by Cosmopolitan Cornbread
- Bacon, Beer & Jalapeno Muffins by Wholistic Woman
- Easy Bacon, Beans & Greens by My Life Cookbook
- Greens with Gruyere and Bacon by Cooking Chat
- Peas with Bacon and Crispy Onions by Hezzi-D’s Books and Cooks
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