TO MAKE THE BASE:

Wash and dry potatoes, slice with skins on into 2mm thick slices.

Grease a large baking dish with Olive oil then place potato slices around the sides and to cover the base of the dish, brush with a little Olive oil, sprinkle with salt and pepper and bake at 180°C for about 15 mins until soft.

TO MAKE THE QUICHE:

Chop up the pepper into 2cm squares. Place in a bowl with the vinegars and water, a little salt and pepper and set aside.

Peel and cut up the butternut into square chunks and place in a saucepan with a steamer and steam, or if you don’t have a steamer boil until soft - takes about 15mins.

Chop up onion and garlic and fry in a little olive oil until garlic is fragrant and onion is glassy.

Drain peppers and place onions & garlic, butternut, feta, eggs, herbs and salt & pepper in the bowl with the peppers and gently mix together with a metal spoon.

Pour into the baking dish on top of the baked potato slices and bake at 180°C for about 35 mins or until the quiche is cooked through. Check with a metal tester stick and when it comes out clean the quiche is done.