Goat Cheese Quiche with Figs and Almonds

First, prepare the dough. Crumble the flour with the cold, finely diced butter until you get a crumbly consistency. Season with salt, add the ice water, and knead into a smooth dough. Wrap in foil and let it rest in the refrigerator for at least an hour.

Sauté the finely chopped red onion in oil until translucent. Once done, let it cool. Mix in the eggs, chopped mint, 2 tablespoons of sliced almonds, and most of the goat cheese (save a little for the top). Season with salt to taste.

Roll out the dough thinly and line a 25 cm diameter round pie dish with it. Prick with a fork and pre-bake in an oven preheated to 180 degrees Celsius for 20 minutes. Then, fill with the goat cheese mixture, place the sliced figs on top, sprinkle with the remaining almonds and goat cheese. Bake for another 35-40 minutes at 180 degrees Celsius.