350 g goat’s milk cheese
200 ml crème fraîche
200 ml full-cream milk
2 pinches ground nutmeg
1 tsp dried thyme
200 g pitted black olives
Preheat the oven to 220 °C and butter a gratin dish.
Crush the goat’s cheese with a fork. Beat the eggs in a bowl.
Add the crème fraîche, milk, nutmeg, thyme and goat’s cheese. Mix gently to combine and pour into the prepared dish.
Decorate with the olives and bake for 15–20 minutes.
(The mixture can also be divided into four small gratin dishes or ramekins to serve individually with a green salad.)
Extracted from Bossie Sikelela by Evita Bezuidenhout (Umuzi)