This savoury quiche combines earthy thyme, tangy goat's cheese and an abundance aromatic garlic (though don't be scared by the amount required in this recipe, the garlic develops an irresistible sticky-sweet flavour during cooking). Whether you're planning a leisurely weekend lunch or a special occasion supper, this crowd-pleasing quiche recipe – complete with flaky homemade pastry – is guaranteed to impress.
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Total Time:
2 hrs 15 mins
For the pastry
- 100 g butter, chilled and chopped
- 175 g plain flour, plus extra to dust
- 1 1/2 tsp. dried thyme
For the caramelised garlic
- 3 medium garlic bulbs, cloves separated
- 1 tsp. olive oil
- 1 Tbsp. balsamic vinegar
- 2 thyme sprigs
- 1 tsp. runny honey
For the filling
- 3 medium eggs
- 200 ml double cream
- 200 g crème fraîche
- 3 thyme sprigs, leaves picked
- 100 g goat’s cheese, crumbled, we used Capricorn
- Step 1First make the pastry. Using a food processor, pulse the butter into the flour until mixture resembles fine breadcrumbs. Alternatively, rub butter into the flour using your fingers. Pulse/mix in the dried thyme and a large pinch of salt, followed by 2tbsp icy cold water. Pulse/mix until pastry just comes together. Tip on to a work surface, shape into a disc, wrap in clingfilm and chill for 30min.
- Step 2Meanwhile, caramelise the garlic cloves. Peel cloves and put 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 the oil and blanched garlic cloves and fry for 2min. Add balsamic vinegar, thyme sprigs and enough water to just cover the cloves. Bubble until nearly all the liquid has reduced, then add the honey and cook until any remaining liquid is thick and sticky. Discard thyme sprigs and set aside.
- Step 3Lightly flour a work surface and roll out pastry; use to line a 20.5cm round, 3.5cm deep fluted tart tin, leaving excess pastry hanging over the sides. Prick base all over with a fork. Chill for 10min.
- Step 4Preheat oven to 190ºC (170ºC 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 the oven for 12-15min, until pastry is lightly golden and feels sandy to the touch. Remove from oven and turn oven temperature down to 170ºC (150ºC) mark 3.
- Step 5 Meanwhile, for the filling, in a large jug whisk the 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.
- Step 6Trim overhanging pastry with a serrated sharp knife. Scatter goat’s cheese into base base of the pastry case (still in tin). Pour in the cream mixture, spoon on the caramelised garlic (lots will sink) and scatter over remaining thyme.
- Step 7Cook for 40min, or until filling is golden and just set (the filling will soufflé on cooking and settle on cooling). Allow to rest for 5min before transfer to a serving plate or board. Serve warm or at room temperature with a crisp green salad.
To store
Store covered in fridge for up to 3 days (garlic flavour intensifies on keeping). Allow to come up to room temperature before serving.
Per serving:
- Calories: 455
- Protein: 10g
- Total fat: 36g
- Saturates: 22g
- Carbs: 22g
- Total sugars: 3g
- Fibre: 2g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
