Sticky garlic, thyme & goat’s cheese quiche

Thyme and garlic make a delicious pairing in this simple quiche.

SERVES 6 PREP 45min, plus cooling and chilling COOK about 1½hr

FOR THE PASTRY

• 100g butter, chilled and chopped

• 175g plain flour, plus extra to dust

• 1½tsp dried thyme

FOR THE CARAMELISED GARLIC

• 3 medium garlic bulbs, cloves separated and peeled

• 1tsp olive oil

• 1tbsp balsamic vinegar

• 2 thyme sprigs

• 1tsp runny honey

FOR THE FILLING

• 3 medium eggs

• 200ml double cream

• 200g crème fraîche

• 3 thyme sprigs, leaves picked

• 100g goat’s cheese, crumbled

1 First, make the pastry. Using a food processor, pulse the butter into the flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into flour using your fingers. Pulse/mix in the dried thyme and a large pinch of salt, followed by 2tbsp ice-cold water. Pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap in baking parchment and chill for 30min.

2 Meanwhile, make the caramelised garlic. Put cloves into a small pan, cover with cold water, bring up to the boil over high heat and simmer for 2min. Drain. Return empty pan to medium heat, add oil and blanched garlic cloves and fry for 2min. Add balsamic vinegar, thyme sprigs and enough water to just cover cloves. Bubble until nearly all liquid has reduced, then add honey and cook until any remaining liquid is thick and sticky. Discard thyme sprigs and set aside.

3 Lightly flour a work surface and roll out pastry; use to line a 20cm round, 3.5cm-deep fluted tart tin, leaving excess pastry hanging over sides. Prick base all over with a fork. Chill for 10min.

4 Preheat oven to 190°C (170°C fan) mark 5. Line pastry in the tin with a large sheet of baking parchment and fill with baking beans. Cook for 20min, until pastry sides are set. Carefully remove parchment and baking beans. Return tin to oven for 12-15min, until pastry is lightly golden and feels sandy to the touch. Remove from the oven and turn down oven temperature to 170°C (150°C fan) mark 3.

5 Meanwhile, for the filling, in a large jug, whisk eggs, cream, crème fraîche, a few large pinches of salt and plenty of freshly ground black pepper until combined. Whisk in most of the thyme leaves.

6 Trim overhanging pastry with a sharp serrated knife. Scatter goat’s cheese into base of pastry case (still in tin).

Pour in cream mixture, spoon on caramelised garlic (lots will sink) and scatter over the remaining thyme.

7 Cook for 40min, or until filling is golden and just set (the filling will soufflé on cooking and settle on cooling). Leave to rest for 5min before transferring to a serving plate or board. Serve warm or at room temperature with a green salad, if you like.

TO STORE Store, covered, in fridge for up to 3 days (garlic flavour intensifies on keeping). Serve at room temperature.

PER SERVING: CALS 455; FAT 36G; SAT FAT 22G; CARBS 22G