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 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!).