Preheat oven to 160°C. Lightly grease a 22cm pie dish.
Cut crusts from 10 slices wholemeal bread. Flatten each with a rolling pin and spray with olive oil. Line dish with bread slices, overlapping to cover dish. Press firmly into plate. Bake for 10 minutes, until golden.
Heat a frying pan on medium. Spray with olive oil. Cook 1 finely chopped leek and 2 tablespoons of roughly chopped oregano for 3-5 minutes.
Stir in 1 cup finely chopped roasted capsicum, 100g crumbled fetta and season to taste. Remove from heat.
In a bowl, whisk together 4 eggs and ¼ cup cream. Stir in leek mixture. Pour into tart case. Bake for 45-50 minutes, until set.