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Ingredients
200g stone ground or organic white flour
100g stone ground or organic brown flour
175g cold butter diced into chunks
100g walnuts roughly chopped
3 organic eggs and 2 organic egg yolks
400g sliced organic onion
Tbsp. Fresh thyme
200ml crème fraiche
200ml organic double cream
140g vegetarian blue cheese
600g figs halved
Method
It’s best to make the pastry first. Add the flours to a food processor with a pinch of salt and 150g of the diced butter, pulse until there are no more lumps. Add the walnuts.
Mix the egg yolks with 3 tbsp. cold water and then gently pour this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto the floured surface, lightly bring it together into a ball, then roll out and line a 23cm tart tin. If the pastry cracks just push it together again. Cover and chill for 1 hour.
To make the filling, melt the remaining butter in a large pan, the add the sliced onions and soften for ten to fifteen minutes. Stir in the thyme for a minute and then remove from the heat.
Beat the eggs in a mixing bowl with the crème fraiche and cream. Crumble in the cheese and season with black pepper and salt.
Heat the oven to 200°C and blind bake the pastry for about 20 minutes. Remove the pastry from the oven then add the onions to the pastry and the custard. Place the fig halves on top of the custard, sprinkle with some more thyme and bake for about an hour or until done. The quiche should be firm with a slight wobble in the middle.
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