• 3 medium potatoes, scrubbed and cut into 2-3 ml thick slices
• 2 onions thinly sliced
• 3 cloves of crushed garlic
• 2 sprigs of fresh thyme
• 3 tbsp oil
• 3 eggs
• 200 g cream fraiche
• 150 g feta
• salt and pepper

Preheat the oven to 200 and grease a 25 cm loose bottom quiche pan. Place the potato slices in a pan of cold water with a pinch of salt. bring to the boil and simmer for 3 mins then drain well.

Heat the oil in a large fry pan, then add the pototo, onion, garlic and thyme. Cook until golden turning frequently. Cool.

In a bowl lightly beat the eggs, then mix in the creme fraiche, salt and pepper and crumble in the feta.

Spread half the potato mixture over the base of the pan, and then half of the egg mixture. Repeat this and bake for 30 mins or until golden and set.

Delicious with a crisp green salad!

Peel and core the quinces, then cut into pieces. Steam until they are tender and then press them through a sieve or process them in a blender. Measure the puree and allow one cup of sugar for each cup of puree.
Cook in a heavy bottomed saucepan stirring constantly for about 45 minutes. At this point the puree will thicken and come away from the sides of the pot.
Spread the mixture into a greased cake tin or dish and when it is cool cut into sections and store in an airtight container.

Serve with cheese and crackers and a nice glass of something!