Preheat the oven to 200°C. Spread the potato slices over the oven dish. Cut the courgette into thin slices, slice the pointed bell pepper into rings, finely chop the onions, and add the vegetables to the oven dish. Season with freshly ground pepper and salt to taste. Whisk the eggs with the cream. Finely chop the garlic and add it, along with some thyme, to the egg mixture. Pour the mixture over the potatoes and vegetables. Cut the Boer'n Trots Fenugreek Goat Cheese into small cubes and distribute over the casserole. Bake the dish in the oven for approximately 40 minutes until cooked through. Garnish with the remaining thyme.