Quiches fig and brie with honey

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!


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  • 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 can not imburrarle having regard to 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.

THE PAIRING: 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.

Quiches fig and brie with honey


Quiches fig and brie with honey

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Marina Wiesendanger 19th October 2019 at 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 at 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 at 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 at 16:32

Of course. Thank you and welcome!

Michela September 12, 2013 at 15:37

Wonderful this dish, congratulations!

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

Thank you Michelle, and welcome!

Peter September 9, 2013 at 15:28

a great recipe 🙂

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

Thank you 🙂

Danja | A Penguin in the kitchen September 9, 2013 at 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 at 13:55

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

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

I also love the contrasts, This is superb Hello soon

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

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


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