For the pastry, put 300g plain flour, Turmeric, poppyseeds, 150g cold butter cut into pieces and pulse in food processor, add 4tlbs of water until the pastry binds.
Tip the pastry onto a lightly floured surface, gather into a smooth ball, then roll out as thinly as you can.
Line your quich tin with either greaseproof paper or butter. Roll out the pastry and ease the pastry into the base leaving it loose
Trim the pastry round the sides using a sharp knife, press the pastry into the flutes and lightly prick the base.
Line pastry case with greaseproof paper and beans, fill with dry beans and bake in the oven and heat oven to 200C/fan 180C/gas 6 for 13 mins.
Remove greaseproof paper and beans and bake for 4-5 mins more until the pastry is pale golden. If you notice any small holes or cracks, patch up with pastry trimmings.
Fill the bottom of the Quiche with strong Chedder Cheese, place the figs cut into Quarters onto of the cheese.
Place the Goatscheese in sections around the Figs and place a piece of orange on the goatscheese.
Add the sliced Red Onion
Using a fork, beat 8 eggs and 500ml of double cream beat well until its mixed together.. Season (you shouldn’t need much salt) and add a pinch of ground nutmeg and pinch of pepper. Pour three quarters of the filling into the pastry case.
Half-pull the oven shelf out and put the tin on the baking shelf. Pour the rest of the filling into the pastry case, you get it right to the top this way. Scatter the remaing grated cheese over the top, then carefully push the shelf back in.
Lower the oven to 190C/fan 170C/gas 5. Bake for about 20 mins, or until golden and softly set (the centre should not feel too firm but not like Jelly)
Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, although it’s also good cold. I prefer it cold, it looks nicer when you slice it.
Season the pastry. Use a 12 inch pastry tin Brush Tom Salsa to the pastry when first cooked.