We tried a lot of savoury bakes in the cafe, and this veggie slice made it to high rotation. So quick and easy to make, we would whip up a a big tray every morning and have to stop ourselves from eating is all before the customers did.
1 leek *150-200g with green tops removed
2 tsp crushed garlic or 2 cloves
olive oil
dried herbs *mix of oregano, rosemary. thyme & sage
1 washed potato
1 zucchini
*potato & zucchini roughly 500g
1 cup rocket
small handful parsley
1 cup grated cheese *mix of parmesan & mozzarella
130g self raising wholemeal flour or plain flour and add baking and bicarb
6 eggs
Salt & Pepper
1. Preheat oven to 180°c and lightly brush a rectangle baking tray with olive oil then line with baking paper.
2. Cut the leek in half lengthways and thinly slice. Heat olive oil in a saucepan on medium-low heat, and saute the leek and crushed garlic with a generous sprinkle of dried herbs, salt and pepper. Place the lid on and let sweat on medium-low until juicy and translucent. Be careful not to burn. Set aside to cool.
3. Roughly chop the rocket and parsley, and place in a large bowl. Grate the potato and zucchini, squeeze out the excess juices and add to the bowl including the sauteed leek, flour and cheese, stir to combine.
4. Whisk the eggs separately, season with more dried herbs, salt and pepper, then pour into the vegetable mixture and gently fold until well combined. Pour into the baking tray and spread until even to the edges. Lightly season the top with dried herbs, salt and pepper.
5. Bake for 30-35 minutes until lightly golden on top and firm to the touch. Let cool, slice into squares, and store in an airtight container in the fridge for up to 4 days.
Serve warm or cold on their own, with a side salad or topped with relish or romesco.
R E C I P E N O T E S
- Green leek tops can be kept for soup or broth.
- Substitute leek for onion
- The potato and zucchini together should equal roughly 500gms.
- Substitute potato for sweet potato.
- Grated cheese can be a mix of whatever you have on hand like mozzarella, parmesan and tasty/cheddar.
- The dried herbs we use are a mix of oregano, rosemary, thyme and sage but an Italian mix would work well.
- Use whatever flour you have on hand, our preference is wholemeal. If not using self-rasing flour, be sure to add a tsp of baking powder and bicarb soda.
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