2 leeks, sliced into crescents
2 medium sized red onions, sliced
1 knob of butter
1½ teaspoons of brown sugar
3 medium Agria potatoes
9 slices of bacon, cut in half
⅓ cup of cream
⅓ cup strong cheddar, grated
salt and pepper, to season
8 spears of asparagus, cut in half
3 large bunches of spinach, blanched
60 grams feta
1 generous handful of grated parmesan
¼ cup of pine nuts
3 sprigs of thyme
1 sprig of rosemary
Line a 23cm cake tin with baking paper.
Preheat the oven to 180°C and line with one large piece that goes up the sides – this will stop any leaks.
Place the sliced leeks and onions in a non-stick frying pan on a low heat with a knob of butter and brown sugar. Cook for 30–40 minutes or until soft and caramelising. While you wait, boil potatoes in a pot of salted boiling water until just cooked, drain and let cool. Once cold, slice into ½cm thick slices.
In a nonstick frypan, fry the bacon until just beginning to brown. Remove from heat and drain on a paper towel.
Whisk together the eggs, cream, cheddar cheese and salt and pepper.
Place a layer of sliced potatoes on the base of your cake tin. Follow with half of the caramelised leeks, half the bacon, half the asparagus and pour over half the egg mixture.
Squeeze any excess water out of your spinach and layer on top. Follow with remaining potatoes, leeks, bacon and asparagus. Crumble over feta and sprinkle with parmesan and pine nuts.
Garnish with fresh thyme, rosemary leaves and salt and pepper.
Bake in the oven for 25–30 minutes or until golden brown.
Serve with a green salad.