Welcome autumn with this irresistible quiche! Featuring sweet figs, earthy mushrooms, and tender courgette, all nestled in a creamy, cheesy filling. Figs are packed with fibre and antioxidants, making this dish as wholesome as it is delicious. Perfect served warm or cold with a fresh salad!
sliced
diced
mixed varieties, chopped
fresh
chopped
sliced
or extra virgin olive oil
grated
or your favourite shortcrust pastry
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Slice the onion, dice the courgette, and chop the mushrooms. Heat the ghee or extra virgin olive oil in a large frying pan over a medium heat.
Add the sliced onion and fresh rosemary to the pan and sauté until the onion begins to turn translucent. Add the diced courgette and chopped mushrooms, cooking for several minutes until they are well browned. Finally, add the chopped bacon and cook until crispy. Remove from the heat and set aside.
Line a glass quiche dish with the pastry sheet. Prick the base of the pastry all over with a fork. Bake in the preheated oven for 10 minutes until lightly golden.
While the pastry is pre-baking, crack the eggs into a large bowl. Pour in the double cream and milk, then season generously with black pepper. Whisk until well combined. Stir in the grated mozzarella for extra creaminess.
Once the sautéed vegetables and bacon have cooled slightly, add them to the egg and cream mixture and stir to combine. Carefully pour the filling into the pre-baked pastry base, ensuring an even distribution.
Slice the fresh figs and arrange them decoratively on top of the quiche filling. Return the quiche to the oven and bake for an additional 30 minutes, or until the filling is set and golden brown.
Remove the quiche from the oven and let it cool slightly before serving. It can be enjoyed warm or cold, and pairs wonderfully with a fresh green salad.
For an extra flavour boost, caramelise the onions slightly before adding the other vegetables.
If you don't have fresh figs, you can omit them or substitute with a sprinkle of goat's cheese for a tangy contrast.
To prevent the pastry from becoming soggy, ensure the vegetable mixture is well-drained before adding it to the egg mixture.