Quiches fig and brie with honey

Procedure

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 (potete non imburrarle vista la quantità di burro nell'impasto). 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, pepare e unire un po' di erba cipollina tritata. 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, dall'altro lato, 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.