Cut the aubergines and tomatoes into medium-sized cubes and the peppers into small pieces (removing the seeds).

Peel the garlic, remove the germ and cut it into very small pieces.

Heat the olive oil in a frying pan and heat the Aleppo pepper and garlic for one or two minutes, to release the flavours without burning the garlic.

Brown on high heat for 5-10 minutes.

Lower the heat to medium, add the glass of water and cover.

As soon as the water is simmering, reduce the heat to low. Cook until the aubergines are tender. Normally 30 minutes because...

...at the end of the cooking time, remove the lid and turn up the heat to reduce the sauce, about 10 minutes.

Set aside the part of the ratatouille that you will put in the quiche, in a fine sieve over a bowl, and let it drain for a few hours in a cool place.

Take a small amount of the juice from the ratatouille and strain it well. Put it back in the fridge.

Place the butter in a bowl, add the flour, salt, pepper, thyme, lavender and egg yolk.

Mix until all the flour is "fixed" by the butter. The dough is very crumbly. You can mix by hand, which allows you to go fast without overworking the dough, with a mixer or a food processor (with the sheet).

Add the cold filtered juice little by little, mixing quickly just to form a homogeneous ball (mixer or food processor is more pleasant). If kneading by hand, mill the dough two or three times.

Film and refrigerate for at least half an hour.

Butter a pie tin and put it in the fridge at the same time.

Once the dough has hardened, flour the work surface or a board with the durum flour and roll it out as quickly as possible, turning it over to avoid sticking.

Take the tin out of the fridge, sprinkle some flour over it and shake off the excess.

Beat the eggs with the milk, salt and pepper.

Spread the ratatouille evenly over the bottom of the pan, without pressing

Pour the quiche mixture on top.

Bake for half an hour at 200° C.