Step 1

Blind bake the pastry in 15 minutes at high temperature.

Step 2

Add 2 tbsp of olive oil and onions into a medium-high heat pan and cook until soft with salt and pepper to season. Place aside on a plate.

Step 3

Return the pan to head, add another 2 tbsp of olive oil and cook the aubergine for 8-10 minutes until softened.

Step 4

Mix eggs, cream, milk, and mint in a bowl.

Step 5

Add the cooked onions, aubergine, and marinated artichoke into the egg mix.

Step 6

Pour the mixture into the pastry base. Add crumbled feta cheese on top.

Step 7

Bake in a 180-200 degree Celsius oven for 45 minutes.