Leek, mushroom and ricotta frittata

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, extending paper 2cm above edge on both long sides.
• 2
  Melt butter in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
• 3
  Spoon leek mixture over base of prepared pan. Top with ricotta and oregano. Whisk eggs and cream together in a large jug. Season. Pour egg mixture over ricotta in pan. Bake for 25 to 30 minutes or until browned and just set. Stand for 10 minutes.
• 4
  Meanwhile, combine salad leaves, tomato, cucumber and dressing in a large bowl. Toss to combine. Serve quiche with salad.