To make the pastry, place the flour, butter and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and continue to pulse. Gradually add the water a drop at a time and pulse until the dough just comes together. Wrap in cling film and flatten slightly to make it easier to roll later on. Leave to rest in the fridge for at least half an hour.
Roll out the pastry on a floured surface to around half a cm thick, then line a 20cm loose bottomed flan tin, leaving an overhang of around 4cm. Return to the fridge and rest for a further 30 minutes.
Cover the pastry with three layers of heat proof cling film, leaving an overhang. Fill with rice, dried beans or baking beans and draw in the cling film to secure.
Bake the pastry case in the oven at 200oC (180oC for fan ovens) for 20 minutes. Remove the cling film weight and bake for a further 10 minutes. Leave to cool and trim off the excess pastry.
Put the cream, garlic and thyme in a saucepan and gently heat over low-medium heat to infuse for 5-6 minutes. Whisk the eggs in a large bowl and pour over the cream mixture. Whisk well and pass through a sieve into a jug. Stir through the mature cheddar and pour into the pastry case.
Cook in the oven at 120oC (100oC for fan ovens) for 45 minutes. The quiche should still have a slight wobble. Leave to cool.
Arrange all of the garnishes on top of the quiche and serve.
For extra texture, dry the shallot rings in a warming drawer for 3-4 hours. Make a batch and keep in an airtight container to season salads and pasta dishes
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