Chevre, fig and bacon quiche

If you happen to have fresh figs where you are, I highly recommend this recipe.

I based it off of the fig n pig quiche from the Run Fast. Eat Slow. cookbook, which I don’t actually own, but rented from the library. [side note: prime day is coming up so start bookmarking your amazon wish list items now!]

I made up a pie crust recipe and it turned out pretty nicely, but of course I measured nothing and will likely never be able to reproduce it.

I’m going to write down approximations here so that I can hopefully refer back to it and attempt to duplicate it at some point. And you can try the same.

Gluten free pie crust

Ingredients:

• 1 1/2 cups almond flour
• 1/2 cup oat flour
• 1/4 tsp salt
• 1 egg
• 2 tbsp olive oil
• 2 tbsp ghee

Directions:

Mix everything together and chill dough for at least an hour. If you need more wet ingredients, add ice cold water. If you need more dry ingredients, add more oat flour.

When you are ready to bake, pre heat the oven to 350 degrees F. Press the dough out into a well greased (I used ghee again) pie dish.

Bake for 20 minutes (without any filling) and then remove it to rest.

Meanwhile, prep and make the rest of the quiche ingredients.

Chevre, fig, and bacon quiche

Ingredients:

• 8 eggs, beaten
• 4 oz chevre
• 1/4 tsp salt
• 1/4 tsp fresh ground pepper
• 1 small red onion, minced
• 3 slices bacon, chopped
• 1 small bunch collards (~5 small leaves), chopped/finely shredded
• 4 fresh figs, stems removed, sliced thin

Directions:

Chop the bacon and red onion and saute in a pan with 1 tbsp olive oil until cooked through.

Then add the collards and cook until they are lightly wilted (3-5 minutes).

In a separate bowl, beat the eggs and then crumble in the goat cheese. Feel free to reserve a little bit to arrange on top afterwards. Add the salt and pepper and stir.

Once the crust is ready, spoon the onion/bacon/greens mix into it, spreading it evenly on the bottom so that it’s entirely covered.

Next pour the egg/cheese mixture over it all, trying to distribute the cheese chunks evenly around the dish.

Finally, add the sliced figs on top, in a circular arrangement.

Bake for 60 minutes at 350 degrees F.

At first I thought the crust may not be high enough, but since I used a deeper pie dish (as opposed to a shallow quiche pan) it was all good.

Plus, it’s not like anyone will get mad at you for having cheese bubble over the crust, ya know?

Now let’s talk substitutions:

You could use feta in place of chevre in this recipe if you want. And for a dairy free option, subbing in the Kite Hill brand of almond based ricotta cheese is probably your best bet.

To keep it seasonally feasible year round, in the fall/winter months you could use pears in place of figs.

I used collards because I had some on hand that were on their way out, but any sturdier green would do – kale, chard, spinach, etc.

Kyle and the kids went craaaaazy for this. But as the resident fig hoarder, I was the biggest fan of all.

Sweet figs. Salty bacon. Creamy cheese. A perfectly flaky crust. All housed in a delicious eggy based meal. What’s not to love?

I am 100% sure we will be making this again soon, as long as I can get my hands on some more figs.