Fig, Goat cheese, and Honey Quiche

French quiche Fresh fig and goat cheese pie

French traditional quiche with a seasonal twist: fresh figs and goat cheese to balance fruit sweetness. And drizzle honey makes it decadent.

The thing that I love about many French home cooking recipes, besides the fact that they are super easy to make, is that adaptation possibilities are endless. And savory tarts are a good example. So when fresh fig season comes, I can’t help myself baking a quiche. I think that the best association to balance the fruit sweetness is to have big chunks of cheese, and goat cheese is perfect.

Before the recipe ingredients and instructions, here is some information: filling possibilities are endless, with the same base and all kinds of toppings. So when the figs are finally in season, I see it, I can’t resist. I offer them today as a savory tart with:

  • I prefer puff pastry rather than a shortcrust pastry for a lighter quiche, but you can use shortcrust pastry if it’s easier for you to prepare or if you have this on hands.
  • Goat cheese I choose goat log but chunks of fresh goat cheese, rather large and not crumbled, could also be fine. I find that the outcome is better with goat cheese log as it keeps its texture better once baked in the quiche and as it’s a bit stronger in taste, it balances fig sweetness.
  • I add a pan-seared thinly sliced ​​onion because I think it’s great in this recipe, but you can do without.
  • Drizzling honey before baking helps to caramelize.
  • As for chives, they have a dressing rather than gustative objective.
  • You can add walnuts or hazelnuts if you like. It can bring a contrast of textures and also goes well in flavors.

And if you like quiches and savory tarts, there are several recipes on the blog now. Of course the traditional quiche Lorraine (with the story behind, I tell you why it should not contain cheese), the spinach and bacon quiche which made my daughters love spinach, but also a caramelized onion and bacon quiche, corn and zucchini quiche, leek and haddock quiche. As well as my mom’s bell pepper tart and a Paris button mushroom galette.

French quiche Fresh fig and goat cheese pie

Fig, Goat cheese, and Honey Quiche

French traditional quiche with a seasonal twist: fresh figs and goat cheese to balance fruit sweetness. And drizzle honey is absolutely divine.
4 de 5 votes
Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Course Starter
Cuisine French


  • 1 puff pastry or shortcrust pastry if you prefer

Quiche batter

  • 4 eggs
  • 160 gr cream crème fraîche

Quiche filling

  • 1 log goat cheese 150 to 200 gr
  • 6 figs
  • 1 large onion or 2 small
  • 1 tbsp olive oil
  • a few sprigs chive
  • honey


  • Preheat the oven to 180°C / 350°F.

Pre-bake pie pastry

  • Roll out the pie pastry (puff pastry or if you prefer shortcrust pastry)in a mold, cover with baking paper and baking weights (cores or ceramic balls as here). Bake for 10 minutes then discard the weights and baking paper.

Sauté the minced onion

  • Meanwhile, heat a little olive oil in a pan. Peel and mince an onion.
  • Sauté the onion for 5 to 10 minutes until soft and a bit caramelized.

Prepare quiche batter

  • Beat the eggs in a bowl, add the cream, and beat again.

Add filling and bake quiche

  • Add the pan-fried onions to the cream-egg mix. Then and pour the preparation on the pie pastry.
  • Cut the goat cheese log into slices (less than 0,5 inch thick) and cut the fresh figs into slices.
  • Arrange goat cheese and fig here and there in the pie. More or less generously according to your taste.
  • Sprinkle with chopped chives and drizzle honey and bake at 180 °C / 350°F for 30 minutes.


Cooking time: 30 minutes for the quiche and then 10 minutes to pre-bake pie crust and 10 minutes for onion which are not added in the total cooking time as the two steps are done simultaneously.
If you want to make this recipe quicker, pan-fried onions are optional.
You liked this recipe?Subscribe to my mailing list for more French recipes and exclusive content

Bon appétit !

Leave a reply