Blind bake the pastry in 15 minutes at high temperature.
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.
Return the pan to head, add another 2 tbsp of olive oil and cook the aubergine for 8-10 minutes until softened.
Mix eggs, cream, milk, and mint in a bowl.
Add the cooked onions, aubergine, and marinated artichoke into the egg mix.
Pour the mixture into the pastry base. Add crumbled feta cheese on top.
Bake in a 180-200 degree Celsius oven for 45 minutes. Enjoy!