Gorgonzola and fig quiche with walnut crust

1. Preheat oven to 190 degrees Celsius

2. Pastry:
Put the flour, salt, butter and nuts in a food processor and process until the mixture resembles fine bread crumbs

3. Add the egg yolk and just enough iced water to make a soft dough.

4. Remove the dough from the food processor, gently gather it into a ball and cover with clingfilm

5. Leave the dough to rest for 20 minutes.

6. Roll out the dough on a floured surface and use it to line 9 small quiche tins (10cm in diameter)

7. Leave to rest again for about 20 minutes. Bake blind and set aside

8. Reduce the oven temperature to 160

9. Filling:
Mix the cream cheese, sour cream, egg, egg yolks, Gorgonzola cheese, salt, black pepper, figs and milk and divide the filling among the tins, spreading it evenly.

10. Bake for 25minutes or until done.

11. Serve with fresh figs and a green salad