Fig Quiche

Finish with the remainder of the figs on top and a spinkling of the thyme leaves. Place in the preheated oven for 40 minutes or until the top is slightly golden edges are lightly browned and the filling is set in the center.

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By Kims Cooking Now.

Fig quiche. Its light and fluffy with a creamy texture and bursting with delicious flavors. Finally fill the quiche with half the figs and ham and then pour over the egg mixture. Scatter fig halves cut side up and crisp bacon onto the bottom of the prepared pie shell.

Bake in a moderate oven for 3040 mins until the quiche is a golden brown colour and firm to the touch in the middle. This savory quiche is perfect for breakfast brunch lunch or served with a side salad for a light dinner. Add the egg and cream mixture over the figs and bacon.

Stir in leek mixture dried figs and cheese and stir to combine. Allow the quiche to cool for 10 minutes before serving. Add the egg yolk and pulse for 20 seconds.

Combine the salt flour sugar butter and pulse in a food processor until the dough has a crumbled look. Add the water and pulse until dough has a smooth consistency. Remove quiche tin from fridge and cut away any excess pastry Add the salmon blue cheese onions and figs into the quiche tin and cover with eggcream mixture Bake for 35-40 minutes.

Work with dough now or place in refrigerator. Dough must be blind baked in. Allow the quiche to cool for 10 minutes before serving.

Place in the preheated oven for 40 minutes or until the top is slightly golden edges are lightly browned and the filling is set in the center. Add the egg and cream mixture over the figs and bacon. Scatter fig halves cut side up and crisp bacon onto the bottom of the prepared pie shell.

Whisk eggs cream nutmeg salt and pepper in large bowl. Simple Broccoli and Brie Cheese Quiche.

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