Preheat oven to 180 degrees Celsius.

For the base:

Make sure the butter is well-chilled to achieve a nice crispy crust and finely cube it. Place the flour, pinch of salt and butter into a mixing bowl and rub the butter into the flour with your fingers until it resembles breadcrumbs. Do not overwork it. Add the water to the flour mixture and mix together with your hands until it becomes a dough. Add more water if too dry, but dough should be fairly dry and flaky.Shape dough into a ball and sit in the middle of a 23cm flan/quiche dish. Begin to flatten the dough with your thumbs and spread it out until it covers the base and sides of the dish. Trim any excess. Chill in the fridge for 15 minutes or until the filling is completed.

For the filling:

Layer the eggplant in a large frying pan with some butter and olive oil. Season with salt and pepper and fry covered until the eggplant is well-cooked and golden in colour. Drain if necessary and set aside. Fry garlic, peppers and onions in a little butter. Season with some salt and pepper. Cook until everything is soft and tender, then add 2 tablespoons of cream and allow it to cook away. Both the eggplant and pepper mix should be fairly dry or else the quiche will be too moist.

Layer eggplant on the base of the quiche and place slices of onion and papper over it. Tuck some basil leaves into the pepper mix and sprinkle over a handful of strong cheddar cheese. Take a wedge of feta and finely slice and it over the mixture in the dish.

For the "custard":

Beat together 2 eggs and 50 ml of cream and pour over the veggie mixture.

Bake in the oven for about 35 minutes or until the egg "custard" mixture has set and doesn't look too moist and runny.