Cheese and fig quiche

Ingredients

1 sheet of ready-made shortcrust pastry (brisée pastry)
250g Gorgonzola piccante (blue cheese) (or as I prefer, 250 gr. duetto (gorgonzola + mascarpone))
4 fresh black figs + 4 fresh green figs (or 8 fresh green figs)
300 ml fraiche créme (whipping cream) (or double cream)
100 ml milk
2 egg yolks + 1 egg
salt (and pepper or muscat nuss, if you like! I don’t)

Chop the gorgonzola in to pieces
Put the cheese, cream, milk, eggs and seasoning in a bowl and whisk together. (by hand or use a liquidizer)
Preheat the oven to 180c
Grease a 25cm tart tin with butter
If you think the shortcrust pastry is too thick, then, on a lightly floured surface roll out the pastry
Line the tart tin with the pastry and prick it with a fork
Cover with greaseproof paper and fill with baking beans
Transfer to the oven and bake ‘blind’ for about 10/12 minutes
Remove the beans and paper (and turn the oven temperature up to 200c)
Pour the cheese and cream mixture into the tart case and top with slices of unpeeled figs
Transfer to the oven to bake for 35/40 minutes or until golden brown
Remove and cool slightly before serving