Quiche, quiche, everywhere...

If I wasn't surrounded by quiches, maybe I would have something else on my mind (better post). But as it stands there are 200 in my kitchen...upcoming brunch affair and I am obsessing.

But I'll offer you something. The best dough recipe:

2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions

In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.


Courtesy of good old Martha.

I'll leave the filling up to you....

Fig Chutney

Aside from being beautiful subjects of still life photos, figs are the symbol of abundance, fertility, and sweetness....a good reason to include them in your life and diet. Plus they are delicious. Here is a recipe for fig chutney. I usually make big batches at a time and freeze some. It is great with all types of cheese on toasted bread (salty and sweet), on top of salads, and paired with meats--especially a dollop on your turkey or pork.

450 grams of fresh figs cut in pieces (about 8 figs)
200 grams of dried figs
1 minced onion
2 cubed pears or apples (preferably green)
1 teaspoon of all-spice
1 teaspoon of lemon peel
1 cup of granulated sugar
1 cup of brown sugar
1 1/2 teaspoon of salt
1 1/2 teaspoon of pepper
250 ml of red wine vinegar or apple vinegar
100 ml of water

Place all of the ingredients in a pot and cook on medium/high until the mixture begins to boil. Then reduce heat to low, allowing chutney to simmer, stirring constantly until the smells start to take over your kitchen and the liquid is dissolved. If needed add a bit more water. Let cool.

Enjoy!