Quiche with Goat Cheese, Figs, and Almonds

First, we prepare the dough for the quiche. Mix the plain wheat flour with the cold butter, cut into small pieces, until a crumbly mixture forms. Add a pinch of sea salt and knead in the still mineral water. Form the dough into a smooth ball and let it rest in the refrigerator for at least one hour.

Finely dice the red onions and sauté them in sunflower oil until golden brown. Then let them cool completely. Mix the eggs with the finely chopped mint, 2 tablespoons of the almond flakes, and most of the fresh goat cheese (reserve some for garnish). Stir in the cooled onions and season with a pinch of salt.

Preheat the oven to 180 degrees. Roll out the dough thinly and line a round pan (approx. 25 cm diameter) with it. Prick the bottom several times with a fork and blind bake in the preheated oven for 20 minutes. Then add the prepared filling. Slice the fresh figs and arrange them decoratively on the quiche. Sprinkle with the remaining almond flakes and the remaining fresh goat cheese. Bake the quiche for another 35–40 minutes at 180 degrees until golden brown and firm.