In large bowl, combine flour, cheese and salt. Cut in butter using pastry blender until mixture begins to clump together. Add water, 1 tablespoon (15 mL) at a time, until dough holds together. Gather into ball and form disc. Wrap in plastic wrap and chill for 30 minutes.

Filling: Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook red peppers, onion and thyme for 5 minutes; stirring occasionally. Reduce heat to medium; add half each of the salt and pepper; cook, stirring, until softened, about 8 minutes. Set aside. On floured surface, roll out pastry to 14-inch (35 cm) circle. Place in 10-inch (25 cm) deep dish pie plate. Fold over excess and crimp edge. Spread onion mixture evenly in crust. In medium bowl, whisk together eggs, cream, flour and remaining salt and pepper. Pour evenly over onion mixture. Bake in lower third of 400°F (200°C) oven for 15 minutes. Sprinkle herb goat cheese over top; bake another 15 minutes or until knife comes out clean when inserted in centre. Let stand for 10 minutes.