Fennel + Fig Make Ahead Quiche Recipe

Brunch well with make ahead quiche. Thinly shaved fennel and plump fig morsels mix with goat cheese in our crustless make ahead quiche recipe.

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.

Fennel + Fig Make Ahead Quiche Recipe

Course Breakfast
Servings 8 slices

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 fennel bulb, cored and thinly shaved or sliced (reserve fronds)
  • 9 ounces (1 1/2 cups) Blue Ribbon Orchard or Sun-Maid California Golden Figs, stemmed and sliced lengthwise, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground white pepper
  • 8 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 4 ounces Parmesan cheese, freshly grated, divided
  • 2 tablespoons fennel fronds

Instructions

  1. Preheat oven to 425°F. Mist a pie pan with cooking spray or lightly grease.

  2. 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.

  3. 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.

  4. 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.

Brunch well with make ahead quiche. Thinly shaved fennel and plump fig morsels mix with goat cheese in our crustless make ahead quiche recipe.

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!