I have to be honest with you – as a kid I was not a big fan of goat cheese. Nope – just did not work for me.
Guess everybody has one or more dishes, vegetables or foods in general he/she did not like as a kid. It often changes over the years – sometimes not ;) There are not many things I do not eat, but a good example are brussels sprouts in my case – I hated them as a kid from the bottom of my heart. Really. My mom forced me to eat at least one every time she made them. Unfortunately she liked them a lot and made them often – felt like every second day to me… ;) Well – today I love them too! I could eat them every second day! Really ;)
Goat cheese has a similar history in my life. I’m still not a big big fan of a really strong goat cheese, but a mild and tasty goat cheese or cream cheese – works pretty well now! Especially the one I used in this recipe – a french goat cream cheese enhanced with honey – mmmmm :) It worked very well in this quiche – especially in combination with the Serrano ham and the fresh figs.
…btw. people were asking where to find the rectangular baking tin with the loose bottom – you can find it for example here (link to Amazon Germany) – you can also find it in many other baking stores now – it got pretty popular :)
INGREDIENTS / ZUTATEN
2 cups (250g) all-purpose flour
1/2 tsp. salt
4.6 oz. (130g) cold butter
3 tbsp. milk
For the filling:
8.8 oz. (250g) crème fraîche
3-4 fresh figs
1 roll of french goat cream cheese (about 5.3 oz.)
1.8 oz. (50g) serrano ham
fresh thyme (optional)
250g Mehl (Type 405)
1/2 TL Salz
130g kalte Butter
3 El Milch
Für den Belag:
250g Crème Fraîche
1 Rolle Französischer Ziegenfrischkäse (ca. 150g)
Frischer Thymian (optional)
DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (180°C). Grease a quiche tin (13.7×4.7inches/35x12cm). Take the dough out of the fridge and roll out on a floured surface a bit larger than the tin. Place the dough in the tin and press to the bottom and sides. Prick with a fork several times and set aside.
3. In a bowl mix crème fraîche and eggs. Season with salt and pepper and pour into the tin. Place the serrano ham, the goat cream cheese and figs (cut in half or quarters) on top of the filling. Sprinkle with walnuts and bake for 30-40 minutes – the filling should have a light golden color. Sprinkle with some fresh thyme (optional) and serve warm.
2. Den Ofen auf 180°C (350°F) vorheizen. Längliche Quiche Form mit Hebeboden (35x12cm /13.7×4.7inches) einfetten. Teig aus dem Kühlschrank nehmen und auf bemehlter Fläche etwas größer als die Form ausrollen. Teig in die Form legen und an Boden und Seiten drücken. Mit einer Gabel mehrmals den Boden einstechen. Zur Seite stellen.
3. In einer Schüssel Crème Fraîche und Eier verquirlen. Mit Salz und Pfeffer würzen und in die Quiche Form schütten. Serranoschinken, Ziegenfrischkäse in Scheiben und Feigen halbiert oder geviertelt auf der Füllung verteilen. Ein paar Walnüsse darüber verteilen und für 30-40 Minuten backen. Wenn die Füllung eine leicht goldene Farbe bekommen hat aus dem Ofen nehmen und etwas frischen Thymian darüber streuen (optional). Warm servieren.
Here is a version of the recipe you can print easily.
- 2 cups (250g) all-purpose flour
- 1/2 tsp. salt
- 4.6 oz. (130g) cold butter
- 1 egg
- 3 tbsp. milk
- 8.8 oz. (250g) crème fraîche
- 3 eggs
- 3-4 fresh figs
- 1 roll of goat cream cheese (about 5.3 oz.)
- 1.8 oz. (50g) serrano ham
- frehs thyme (optional)
- In a large bowl mix flour with salt. Add the cold butter in small pieces and rub with your fingers into the flour. Add the egg and milk and knead until you get a smooth dough. Wrap in plastic wrap and place in the fridge for at least one hour.
- Preheat the oven to 350˚F (180°C). Grease a quiche tin (13.7x4.7inches/35x12cm). Take the dough out of the fridge and roll out on a floured surface a bit larger than the tin. Place the dough in the tin and press to the bottom and sides. Prick with a fork several times and set aside.
- In a bowl mix crème fraîche and eggs. Season with salt and pepper and pour into the tin. Place the serrano ham, the goat cream cheese and figs (cut in half or quarters) on top of the filling. Sprinkle with walnuts and bake for 30-40 minutes - the filling should have a light golden color. Sprinkle with some fresh thyme (optional) and serve warm.
- Enjoy baking!