Get your oven fired up to 180°C (160°C fan-forced). Give a 22cm loose-bottomed tart tin a light grease with butter and set it aside.

Sift the flour into a large bowl. Use your fingertips to rub in the cold butter until the mix looks like coarse breadcrumbs. Add 6 tablespoons of chilled water and mix it with a knife until it starts to come together. Use your hands to form it into a ball, wrap it in plastic wrap, and let it chill in the fridge for about 30 minutes.

While the pastry is resting, it's time to get the filling ready. Finely slice the bacon, garlic, and leeks. Pop the bacon and garlic in a large pan with a splash of olive oil over a medium heat. Throw in the thyme leaves and cook for about 2 minutes, stirring occasionally until the bacon is lightly golden.

Stir in the leeks, turn the heat down to low, and cover the pan. Cook for about 20 minutes, or until the leeks are soft and tender. Transfer the bacon and leek mixture into a large bowl. Grate in the Cheddar, crack in the eggs, and stir in the sour cream and nutmeg. Season with a pinch of salt and pepper and give it a good mix.

On a flour-dusted surface, roll out the pastry to about ½cm thick. Gently lay it into the tart tin, pressing it into the sides. Don’t stress if it breaks; you can easily patch it up with any leftover pastry. Trim off the excess.

Line the pastry with a double layer of plastic wrap and fill the tin with baking beads or uncooked rice. Place the tin on a baking tray and pop it in the hot oven for 10-12 minutes, or until the pastry is lightly golden.

Carefully remove the baking beads and plastic wrap, then return the pastry case to the oven for another 8-10 minutes until it’s properly golden.

Pour the filling into the pre-baked pastry case and return it to the oven for a final 10-15 minutes, or until the filling is nearly set. Let it cool a little before carefully removing the quiche from the tin. Garnish with chopped parsley if you like and serve it with a fresh, crisp salad.