Ingredients
- a knob of butter
- 2 leeks, trimmed and sliced
- 8 rashers back bacon, fat removed and chopped
- 6 eggs, beaten
- 250g pack ricotta
- 100ml single cream
- small bunch chives, chopped
- salad and crusty bread, to serve
Method
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Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
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Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.