Preheat the oven to 410F Gas mark 6½

Line a quiche or lasagne dish with foil and brush with a little olive oil.

Lay the sliced aubergines on the oiled foil, and brush with more oil and seasoning , making sure they get a good coating on both sides.

Put in the oven and after 20 mins or so, add the tomatoes and peppers, which should also be oiled and seasoned.

To make the quiche mixture, in a large bowl, beat the cream cheese and cremefraiche together, whisk in the eggs one by one and add seasoning and a good grating of parmesan.

Whisk together to make a smooth creamy custard and lastly crumble in the feta cheese,

After another 20 minutes when the vegetables are softened and browning around the edges, remove from the oven.

Make sure the aubergines are covering the bottom and poke the peppers into any little gaps, to form a vegetable base.

Pour the cheesy quiche mixture over the vegetables, allowing some bits of veg to poke through.

Sprinkle over the fresh herbs and cook in the oven for around 35 mins, until it starts to look puffed up and golden brown.