Fig and Pig Quiche

For crust, in a medium bowl, combine 1½ cups flour, the sugar and salt. Using a pastry blender, cut in butter until mixture becomes mealy with bits of butter still visible. Drizzle with cold water while tossing with a fork. Then use hands to firmly bring the mass together, adding another tablespoon water if needed. Shape dough into a disk, wrap in plastic wrap and chill 1 hour.

Coat a 9-inch pie plate with cooking spray. Roll out dough to a 12-inch round and transfer to prepared pie plate; roll and crimp the edges. Line unpricked pastry with a double thickness of heavy foil and bake at 450° for 8 minutes; remove foil and bake until light brown, 5 to 6 minutes. Remove from oven and reduce temperature to 350°.

While crust bakes, for custard, whisk together eggs, 1 tablespoon flour, the garlic, onion powder, oregano, thyme, basil, paprika, chili powder, black pepper and cayenne pepper. While whisking, drizzle in milk.

Sprinkle the hot crust with Manchego cheese and ¼ cup of the figs. Place on a baking sheet. Carefully pour custard into crust.

Bake quiche until a film has formed, 15 minutes. Remove quiche from oven and lay 6 slices uncooked thick-cut bacon on top. Top bacon with the remaining ¼ cup figs. Return quiche to oven and bake until bacon is crispy, about 25 minutes. Let quiche cool slightly before cutting.