Make the shortcrust pastry from the listed ingredients above. Please be aware to season to taste in regards of the Chili flakes. Refrigerate the dough for 30 minutes. Once chilled, roll out and place in a greased quiche dish.
Preheat the oven to 175 C° (circulating air). Cover the shortcrust pastry with baking paper and weigh it down with lentils or similar. Bake blind in the oven for 15 minutes. Leave to cool.
For the garlic and shallot puree, finely grate the garlic cloves with the Zester blade and roughly slice the shallots and fry all together in the butter until dark. Add the sugar and let it caramelise. Deglaze with vinegar, wine, and water. Allow to boil down. Puree if necessary. Season with a pinch of salt. Leave to cool as well.
To prepare the egg and cheese glaze. Grate the goat's cheese with a coarse blade and mix with the goat cream cheese and eggs. Season with salt and pepper. Add some freshly grated chili if needed.
Spread a thick layer of the puree on the quiche base. Pour the egg and cheese glaze over it and place small heaps of garlic and shallot puree on top.
Bake the quiche for 30 minutes until golden brown.
The shortcrust pastry and the garlic shallot puree can be easily prepared the day before. The garlic shallot puree is also great on a burger.