This make ahead quiche recipe is a guide map to a host of other quiche combinations. A traditional Lorraine of bacon, and Gruyere with a twist of Blue Ribbon Orchard Choice or Sun-Maid California Mission Fig morsels would be lovely here too, but what we really love about this make ahead quiche is how you can bake it the day before a brunch or holiday breakfast and then slice and warm it up the nest morning with fresh cups of coffee. Fennel and California Golden Figs come alive when sautéed in brown butter and white pepper adds a subtle heat. One thing to note, we pump up the heat high at first to kick-start the cooking, setting the edges of the quiche and adding a touch of color. Turning the heat down then allows the quiche to continue cooking until set in the middle.
1/2fennel bulb, cored and thinly shaved or sliced (reserve fronds)
9ounces (1 1/2 cups)Blue Ribbon Orchard or Sun-Maid California Golden Figs, stemmed and sliced lengthwise, divided
1 1/4teaspoonkosher salt, divided
1/2teaspoonground white pepper
4ouncesParmesan cheese, freshly grated, divided
2 tablespoonsfennel fronds
Preheat oven to 425°F. Mist a pie pan with cooking spray or lightly grease.
Brown butter in a skillet set over medium heat, whisking and keeping an eye on the butter to ensure it doesn’t burn—butter will smell nutty and be the color of hazelnuts when it’s done. Toss in fennel, 1 cup sliced figs, 1/2 teaspoon of kosher salt, and white pepper. Cook until fennel softens, about 3 minutes. Remove from heat and cool.
Meanwhile, lightly beat eggs. Whisk in milk and cream with remaining 3/4 teaspoon salt. Stir in 3/4 of the grated Parmesan, reserving the rest. Add in figs and fennel, stirring to combine. Pour into prepared pie plate. Sprinkle remaining Parmesan on top.
Bake for 10 minutes. Then, turn heat down to 375°F and remove quiche from the oven to scatter fennel fronds and dot remaining fig slices on top. Immediately place it back in the oven to cook for 20 minutes, covering with foil at the 15-minute mark if the top is golden. Quiche is done when set and the middle doesn’t jiggle. Cool for 5 minutes before tipping onto a serving plate, slicing and eating.
You can find many reasons to love this oven baked salmon especially if you’re looking for a weeknight dinner idea. It’s ready in 20 minutes and a mix of Asian ingredients that pair with autumn flavors of sweet potatoes or winter squash as well as a side of rice (or riced cauliflower if you’d prefer). The California Figs are the star on this ginger glazed salmon—both the figs tiled and baked on the salmon and those spooned on top afterwards. They soak up the sauce and add a bit of umami.
1cupBlue Ribbon Orchard Choice or Sun-Maid Golden Figs, stemmed and sliced width-wise
1poundsalmon filets, cut into 4 slices
1teaspoonblack sesame seeds
Preheat the oven to 400 degrees F. Line a half baking sheet with parchment paper.
Heat the honey, soy sauce, rice vinegar, and zest until hot to the touch. Whisk until smooth, stirring in the ginger and figs.
Place the salmon filets on the prepared baking sheet. Spoon half the figs into a small bowl. Tile the remaining figs and pour the sauce onto the filets. Bake for 20 minutes. Garnish with the chives and sesame seeds, spooning the additional figs on or around the salmon once serving.
Summers are meant for ice cream. We love dark chocolate with mission figs, but have you ever tried white chocolate with golden figs? The idea of a rich chocolatey fig ice cream was too irresistible not to pursue, so we enlisted the expertise of Alice Medrich for a white chocolate ice cream recipe with spiced candied figs studding each spoonful. If you like the combination of white chocolate with California Figs, then this fig bar cookies recipe will easily win you over. Or, while you’re at it, we’ve got more Alice Medrich recipes including the best rugelach recipe and don’t miss how to make fig squares–this is a favorite Alice Medrich recipe of ours! But don’t take our word for it, pick up some California dried figs to make something sweet.
1cup (6 ounces)lightly packed, Sun-Maid California Calimyrna Dried Figs, stemmed, chopped into ¼ to ½-inch pieces
Fine mesh strainer
Ice cream machine
Make the ice cream base:
Set the strainer over a medium bowl near the stove for the finished ice cream base.
In a 2-3 quart saucepan, whisk the egg yolks, sugar, honey, and salt until blended. Whisk in the milk and cream. Wash the whisk (with soap and water) and set it aside.
Cook the mixture on medium heat (lowering the heat as the mixture approaches temperature), stirring constantly with a heatproof silicon spatula, sweeping the bottom, corners, and sides of the pan constantly to avoid scorching, until the mixture registers 178-180 F on an instant-read thermometer.
Immediately scrape the mixture into the strainer set over the bowl. Stir in the vanilla. Set aside for 10 minutes to cool slightly.
Put the white chocolate into a small bowl. Ladle about 1 cup of the warm ice cream base over the chocolate and leave it for a minute to soften the chocolate. Whisk until the chocolate is completely melted and the mixture is smooth. Scrape the chocolate mixture into the remaining ice cream base and whisk to blend. Set aside to cool. Cover and refrigerate several hours or overnight.
Make the spiced candied figs:
While the base is cooling. Combine the figs, water, honey, sugar, lemon juice, cinnamon, cardamom, and salt in a medium saucepan. Bring the mixture to a simmer. Cover the pan, adjust the heat to maintain a simmer and cook for about 5 minutes. Uncover and continue simmering, stirring frequently at first and constantly at the end, until the liquid is completely reduced and the mixture resembles thick, sticky, chunky jam. Scrape into a bowl. Let cool and then refrigerate until needed.
Finish the white chocolate ice cream recipe:
Freeze the ice cream according to the instruction on your machine. Scrape the finished ice cream into a container, alternating it with the figs. Fold the ice cream with figs together briefly. Cover the fig ice cream container and freeze until firm enough to scoop or until needed.
If you’ve ever craved dessert that won’t wreck your best healthy eating intentions, there’s a good chance this simple green smoothie is for you. This green smoothie with avocado is creamy and simply dreamy with the addition of sweet California Figs. We use golden figs to keep the color nice and perky green, but feel free to use Mission Figs instead. While this milkshake alternative is great as a dessert, it also makes a good drink for breakfast, as it’s chock full of fiber, or sip one after working out.