Method:

Bring a sauce pan to a medium heat, add the oil, onions and thyme sprigs. Sauté the onions for 6-8, until golden brown and caramelized. Remove the thyme sprigs.
Preheat the oven to 160°C. Prepare the round cake tin with a non-stick cooking spray.
Add the cream, eggs, salt and pepper to a measuring jug and using a whisk, combine all the ingredients.
Cut the phyllo pastry into 30x 30cm squares and using a pastry brush, lightly brush the sheets of the pastry with olive oil. Layer the pastry squares inside of the tin randomly on top of each other so that the corners are hanging over all the way around the tin.
Press the pastry down into the corners of the tin to form a shell for your filling to go into.
Add the caramelized onions, sundried tomatoes and goats cheese to the pasty shell and then pour the egg mixture over the ingredients until all the ingredients have been covered.
Place the quiche into the oven to bake for 30-40 minutes, until the egg mixture has set and has turned a golden brown colour.
Allow the quiche to cool slightly before serving.