This super tasty savoury slice is always a hit with my family! I usually serve it with a quick salad and roast veggies. The asparagus on top adds a nice touch, but it’s not essential if you don’t like/have it.
It’s quick to get in the oven, leaving you free to get on with other things while dinner cooks.
Mushroom, Leek and Thyme Slice
This delicious savoury slice is one for anyone that loves mushrooms!
- butter (or olive oil) for greasing
- 200 g leek halved lengthways, cut into 4cm lengths
- 2 garlic cloves
- 20 g ghee (or butter)
- 400 g mushrooms
- 200-250 g carrots roughly chopped
- 3 eggs
- 100 g fetta cheese roughly chopped
- 50 g spelt flour (or plain flour, or gluten free flour)
- 1 tsp Herbamare (or 15g odds-and-ends vegetable stock paste)
- 1 tsp pepper
- 2 tsp fresh thyme leaves only
- 1 bunch asparagus woody ends removed (optional)
Preheat oven to 180°C. Grease a slice tin or quiche dish.
Place the leek and garlic in mixer bowl. Chop for 5 seconds/speed 5/MC on.
Add ghee. Cook 6 minutes/steaming temperature/speed 1/MC off.
Add all remaining ingredients, except the asparagus. Blitz 30 seconds/speed 4/MC on.
Pour into prepared dish and arrange the asparagus on top, if you are using it.
Bake 45-50 minutes, or until set.
Serving: 1serve | Calories: 153kcal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 480mg | Potassium: 428mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5184IU | Vitamin C: 10mg | Calcium: 112mg | Iron: 3mg
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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