1 tbsp olive oil
2 leeks, chopped (white parts only)
1/2 tsp chilli flakes
1 1/2 tsp each fennel seeds
4 garlic cloves, chopped
2 cups mixed greens, roughly chopped (e.g. herbs, spinach)
1/2 cup ricotta
Zest of a lemon
6 eggs, beaten
1/2 cup walnuts, toasted to serve
Heat oven to 200C.
Heat a large frypan on medium-low and add olive oil. Add leeks, plenty of salt and black pepper, chilli flakes and fennel seeds. Cook about 8–10 minutes until leeks are soft. Add garlic and cook another minute being careful not to burn. Set aside to cool slightly.
Meanwhile, place the greens, ricotta, lemon zest, and eggs in a large bowl and mix well.
Add cooled leek mix and pour into a round pie dish or tart tin and bake 20-25 minutes until set and lightly golden.
Serve with salad and toasted walnuts.
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