Ingredients:

2 tbsp olive oil
2 cloves garlic, crushed
1 onion thinly sliced
1 aubergine, cubed
2 green bell peppers, coarsely chopped
4 large tomatoes, coarsely chopped
3-4 small baby marrow, cut into slices
1 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1 tbsp fresh parsley, chopped

Method:

1. Heat the olive oil in a large saucepan on medium heat.
2. Add garlic and onions and cook until softened.
3. Add aubergine and stir.
4. Add peppers and stir.
5. Place a lid over the saucepan and cook for 10 minutes, stirring occasionally.
6. Add tomatoes, baby marrows and the herbs.
7. Cover the saucepan and cook on a low heat for 10 minutes or until the aubergine is tender.

Ingredients:

1 1/3 cups all-purpose flour
1/8 tsp salt
1/2 cup cold butter, cut in small pieces
2 to 3 tbsp ice-cold water

Filling:

8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or whole milk
1/4 tsp dried leaf thyme
1/8 tsp pepper
1 cup sharp cheddar cheese, shredded

Method:

Preparing the crust for quiche:

1. Mix the flour and salt together into a mixing bowl.
2. Add the butter and blend until there is a course crumb consistancy.
3. Add water until the crumb mixure comes together to form dough.
4. Store the dough in plastic wrap in the fridge until you are ready to use it or at least for half an hour.
5. Lightly flour your work surface.
6. Roll the dough until you have a 30cm diameter circle.
7. Fit the dough into a pie dish slightly smaller than the 30cm diameter.
8. Trim the edges.
9. Prick the dough with a fork.
10. Line the dough with tin foil.
11. Bake the crust for 10 min at 190°C.

Preparing the filling for quiche:

1. In a small bowl whisk the eggs, milk, thyme and pepper.
2. Pour into the baked crust.
3. Sprinkle the bacon and cheese over the top.
4. Bake for 30 minutes at 190°C.