Bacon & Fig Quiche... This is one of the only recipes I make with figs since I tend to eat them straight away even if I have grand plans for them! Y'all, it's delicious!
Note: This quiche is at its best right after it’s had time to cool for a few minutes, right out of the oven! If left at room temperature too long, the figs lose their appeal. They leave a blue ring around the filling as they pull away. Also, the flavor and texture of the figs are at their height when piping hot!
1¼ cup all-purpose flour
½ teaspoon kosher salt, plus ¾ teaspoon for filling
½ cup (1 stick) unsalted butter, cubed, chilled
¼ cup cold water
½ oz. bourbon
¼ cup ice cubes
4 large eggs, room temperature
1 cup heavy whipping cream
4 bacon slices, cut into thin strips
6 fresh figs, trimmed, halved
1 egg white, for brushing
Kosher salt and black pepper, for seasoning
In a mixer fitted with the paddle attachment, combine flour and salt. Add the cold butter to the flour mixture. On low speed, combine the ingredients until the mixture looks like coarse sand. Make sure there are no pieces of butter larger than the size of a pea, and do not over blend
In a small bowl combine cold water, bourbon and ice.
Tablespoon by tablespoon, add the ice water mixture to the flour and butter mixture, mixing in between additions. Add the water until the dough comes together into a ball. The dough should be smooth, not be sticky or crumbly. Shape the dough into a disk, wrap in plastic wrap and keep in the fridge for at least 30 minutes or up to three days.
Preheat oven to 425oF
On a lightly floured surface, roll out dough until 10 inches in diameter. Gently place the dough into a 9-inch pie plate. Crimp the edges by pinching the dough between your index finger and thumb. Continue crimping the edges all the way around the edges. Place the pie plate in the refrigerator for 30 minutes.
Take the pie plate out of the fridge, and with the tines of a fork, poke the bottom and sides of the dough 15-20 times. This step is called docking and will prevent the dough from puffing up as it bakes. Place the pie plate in the freezer for 10 minutes.
With a pastry brush, brush the bottom and sides of the crust with the egg white. The egg white creates a barrier between the filling and the piecrust as it bakes keeping the crust from getting soggy. Bake for 3 minutes and allow the quiche shell to cool while preparing the filling.
Reduce oven temperature to 350oF
Whisk eggs, cream, remaining ¾ teaspoon salt, and freshly cracked black pepper until well combined and fluffy. Set aside.
In a medium cast-iron skillet over medium heat, cook the bacon until brown and crisp. Remove the bacon from the pan and drain on a paper towel-lined plate. Scatter fig halves cut side up and crisp bacon onto the bottom of the prepared pie shell. Add the egg and cream mixture over the figs and bacon.
Place in the preheated oven for 40 minutes or until the top is slightly golden, edges are lightly browned and the filling is set in the center. Allow the quiche to cool for 10 minutes before serving. Enjoy!