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Last updated at 17:05 GMT, Friday, 28 January 2011

Cheese and fig quiche


This recipe was sent in by Giuliana from Italy

The picture was taken at my Kitchen table in Jesi, central Italy, 20 Km from the Adriatic coast. It shows my favourite quiche (Cheese and fresh figs). I send my best wishes for 'Buon Natale e Felice Anno Nuovo'.


Cheese and fresh fig quiche

Cheese and fresh fig quiche

The finished dish

The finished dish


  • 1 sheet of ready-made shortcrust pastry (brisée pastry)
  • 250g Gorgonzola piccante (blue cheese) (or as I prefer, 250 gr. duetto (gorgonzola + mascarpone))
  • 4 fresh black figs + 4 fresh green figs (or 8 fresh green figs)
  • 300 ml fraiche créme (whipping cream) (or double cream)
  • 100 ml milk
  • 2 egg yolks + 1 egg
  • salt (and pepper or muscat nuss, if you like! I don’t)


  1. Chop the gorgonzola in to pieces
  2. Put the cheese, cream, milk, eggs and seasoning in a bowl and whisk together. (by hand or use a liquidizer)
  3. Preheat the oven to 180c
  4. Grease a 25cm tart tin with butter
  5. If you think the shortcrust pastry is too thick, then, on a lightly floured surface roll out the pastry
  6. Line the tart tin with the pastry and prick it with a fork
  7. Cover with greaseproof paper and fill with baking beans
  8. Transfer to the oven and bake ‘blind’ for about 10/12 minutes
  9. Remove the beans and paper (and turn the oven temperature up to 200c)
  10. Pour the cheese and cream mixture into the tart case and top with slices of unpeeled figs
  11. Transfer to the oven to bake for 35/40 minutes or until golden brown
  12. Remove and cool slightly before serving

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