Home » Quiches fig and brie with honey

Quiches fig and brie with honey

by Ada Parisi
5 min read

I told you over and over how much I love the contrasts: hot-cold, bitter-sweet, sweet and sour. This is one of my favorites: in these quiches figs and brie with honey sweet fruit and honey with tangy cheese and dough. And since I love the figs the result could only be their: quiches fig and brie with honey. The dough is that for quiches than Michel Roux (My vate) , inside there's also beaten egg with cream, like in most classic quiche, but the filling is different and, I swear, yummy. I prepared for an aperitif, but do you think that good as a main course with a beautiful mixed salad, vegetables and fruits. And if you like desserts with figs, have a look at all my RECIPES WITH FIGS, sweet but not only. Have a good day!


Portions: 5 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


Doses for 10 mini quiche of about 10-12 centimeters in diameter:
250 grams of flour 00
1 egg
salt to taste
15 grams of sugar
d 200 grams butter
cold water, to taste

10 white figs
250 grams of brie
2 eggs
150 ml of cream
salt and pepper, to taste
chives, to taste
Chestnut honey, to taste


For the base of the mini quiche with figs and brie, place all ingredients in a bowl and mix with your fingertips, adding cold water at a time plan, until you get a stick hard, smooth and homogeneous. Wrap it in plastic wrap and let it rest in the refrigerator for at least 2 hours.

Once you have rested, roll out the dough on a floured surface with a rolling pin to a thickness of about 3 mm. Get some sheets and cover round stencils for quiches (you may not butter them given the amount of butter in the dough). Prick the bottom with the prongs of a fork and preheat the oven to 180 degrees static.

Beat the eggs in a bowl with the cream, season with salt, pepper and add a little chopped chives. Peel the figs and cut each fig in half and then into quarters. Put on each quiche a fig cut into 4 parts, Some cubes of brie and a little of the mixture of cream and eggs. Bake for 30 minutes. Once the mini quiche with figs and brie are golden, churning out, intipiedire them slightly and pour a drizzle of honey. Garnish with chives and serve.

MATCHING: This is a recipe with sweetness and suggest wine, on one side, accompanies this sensation of sweetness and, on the other side, Unable to dry the palate. Our choice fell on a spumante extra dry, in particular on Libens produced in Puglia from Tenute Rubino with Vermentino grapes: scents of broom, Green Apple, almond blossoms are combined with a cool well balanced taste, with a slightly acidic.

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Marina Wiesendanger 19th October 2019 - 10:00

Good morning. I shot down my figs this year. Can you advise me how to proceed to use them in your beautiful quiche? Thanks

Ada Parisi October 22, 2019 - 14:00

Hello Marina, how you've shot them down? The quiche is simply prepared with fresh figs, but if you have a lot to store you could dry them in the oven and put inside each one an almond and a piece of orange zest, so you'll have dried figs all year round. ADA

Michela September 16, 2013 - 15:35

ADA, You may also enter the link to your recipe on the blog by Erika (http://giochidizucchero.blogspot.it)… so are the recipes…
Thank you Dear!

Sicilians creative in the kitchen September 16, 2013 - 16:32

Of course. Thank you and welcome!

Michela September 12, 2013 - 15:37

Wonderful this dish, congratulations!

Sicilians creative in the kitchen September 12, 2013 - 16:22

Thank you Michelle, and welcome!

Peter September 9, 2013 - 15:28

a great recipe 🙂

Sicilians creative in the kitchen September 9, 2013 - 16:01

Thank you 🙂

Danja | A Penguin in the kitchen September 9, 2013 - 10:37

I also love the contrasts and this quiche I really think the Amero! Because obviously I'll try as soon as possible… 😉

Sicilians creative in the kitchen September 9, 2013 - 13:55

Hey Danja! Thanks! Yes try it and let me know what you think absolutely!

Enrica-Vado...in kitchen September 9, 2013 - 08:35

I also love the contrasts, This is superb Hello soon

Sicilians creative in the kitchen September 9, 2013 - 13:58

Welcome to Enrica and big thanks! I recommend, If you try it let me know! ADA


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