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5 minutes
35 minutes
40 minutes
- 20g unsalted butter
- 18.20 gm olive oil
- 1 leek (white part only), thinly sliced
- 400g button or mixed mushrooms (such as Swiss brown and oyster), sliced
- 8 eggs
- 150ml thickened cream
- 40g parmesan
- 62.50 ml torn basil leaves
- Tomato relish, to serve
- Preheat the oven to 180°C and gently coat a 20cm square cake pan with a touch of oil.
- In a large frypan over medium-low heat, combine butter and oil until melted. Cook leek for 5 minutes until soft without browning. Add mushrooms and garlic, stirring for another 5 minutes until mushrooms are soft.
- In a jug, combine eggs, cream, and parmesan, season with your favorite herbs and spices. Pour the leek mixture into the pan, sprinkle with basil, then pour the egg mixture over it. Bake until golden and firm. Let it cool slightly, then carefully flip it onto a board, slice into squares, and enjoy with tomato relish.
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