Valley Fig Growers

French Quiche with Leeks, California Figs and Goat Cheese

Serves 8



4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into ½ inch pieces 

1 ¼ pounds thinly sliced leeks (about 4 medium, white and light-green parts only) 

1 garlic clove, minced 

¼ teaspoon salt  

1 tablespoon minced fresh thyme leaves   

1 ½ teaspoons all-purpose flour  

1 cup chopped Blue Ribbon Orchard or Sun-Maid California Figs (about 6 ounces)  

Custard and Pie Crust 

2 large eggs  

1 cup heavy cream  

¼ teaspoon ground nutmeg  

¼ teaspoon salt  

¼ teaspoon pepper  

½ cup crumbled goat cheese  

1 Pillsbury Ready to Roll Pie Crust  


  1. FOR THE CRUST: Roll dough out into 12-inch circle. Move dough to 9-inch pie plate, gently pressing into corners to secure and fluting edges as desired. To prevent shrinkage, refrigerate dough for 20 minutes, and then transfer to freezer for 10 minutes. Adjust oven rack to lower middle position and heat oven to 375 degrees. Spray two 12-inch square pieces of foil lightly with cooking spray and arrange, greased-side down, in chilled pie shell. Top with pie weights and fold excess foil over edges of dough. Bake for 20 minutes until surface of dough no longer looks wet. Carefully remove hot weights and foil and continue to bake (uncovered) until just golden, about 5 minutes. Let cool for 15 minutes before proceeding with recipe. Reduce oven temperature to 350 degrees.
  2. FOR THE FILLING: Cook bacon in 12-inch nonstick skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain bacon through mesh strainer set over small bowl; transfer bacon to paper towel-lined plate. Return 2 teaspoons bacon fat to skillet, heat over med-low heat until shimmering. Add leeks, garlic, and salt and cook, covered, until tender, about 6 minutes. Uncover and cook until bottom of pan is dry, about 3 minutes. Transfer leek mixture to bowl and let cool 5 minutes. Toss with thyme and flour until combined.
  3. FOR THE CUSTARD: Whisk eggs, cream, nutmeg, salt, and pepper in large bowl. Stir in leek mixture, dried figs and cheese and stir to combine. Fill pie shell. Sprinkle with reserved bacon. Bake until crust is golden brown and center of quiche is just set, 30 to 35 minutes. Cool on wire rack for 15 minutes. Serve.

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Recipe credit: America’s Test Kitchen.

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Nutrition Information

amount per serving

  • Calories 406
  • % Calories from Fat 62%
  • Fat 28
  • Cholesterol 115
  • Protein 9
  • Carbohydrates 32
  • Fiber 3
  • Iron 2
  • Sodium 460
  • Calcium 159
  • Potassium 259