1.
Preheat oven to 180°C/160°C fan-forced. Halve one garlic clove and rub sides of a 2L-capacity baking dish with the cut side of the garlic. Grease dish with extra butter. Crush garlic and set aside.
2.
Place bread on a baking tray and bake for 10 minutes to crisp up. Heat 1 tbs oil and half the butter in a large frypan over high heat. Cook leek, tossing occasionally, for 3 minutes or until golden. Season with salt flakes and freshly ground black pepper. Transfer to a bowl and set aside. Heat remaining oil and butter in same pan and cook mushrooms, stirring, for 5 minutes or until golden. Add garlic and herbs, season and toss to combine. Remove from pan and set aside in bowl with leek. Cook spinach in same pan for 1-2 minutes until wilted, then place in a sieve to drain.
3.
Whisk eggs, milk and cream in a large jug until smooth. Add pecorino, season with salt flakes and freshly ground black pepper and stir to combine.
4.
Place half the bread in prepared baking dish. Arrange half the vegetables around bread and pour over half the egg mixture. Repeat with remaining bread, vegetables and egg mixture. Dollop with goat’s cheese. Season with freshly ground black pepper. Cover with foil and bake for 30 minutes. Remove foil and bake for a further 30 minutes or until egg mixture is set.
5.
Stand for 10 minutes. Top with extra thyme and extra goat’s cheese to serve.