Quiche with Parsley Root and Figs

Method

Servings: 4

1. Peel the parsley and chervil roots and cut into 1cm cubes.
2. Cut each fig into wedges.
3. Fry the pine nuts until golden brown, without fat.
4. Mix the herb cheese with the eggs and cream and season with salt, pepper and the nutmeg.
5. Divide the vegetables among the quiches and pour the egg mixture over them.
6. Place the quiches in the oven for 20 minutes at 170°C, then 10-15 minutes at 150°. place the fig parts.
7. Mix the chervil and flat parsley together with the olive oil to make a coulis.
8. Bake the pine nuts.
9. Remove the quiche from the oven and top with the pine nuts and herb coulis.