This slice is an adaptation of a zucchini slice made with silver beet, leeks and herbs. It looks very pretty if halved cherry tomatoes are placed on the slice before cooking.

Makes 8–10 pieces.

2 tablespoons oil
1 leek, halved lengthwise, washed, dried, sliced
10 silver beet leaves, washed, dried, shredded
1 carrot, grated
3 tablespoons chopped parsley
1 teaspoon chopped spearmint leaves or 2 tablespoons chopped mint
¾ cup finely grated parmesan cheese
60g (2oz) feta cheese, crumbled
1¼ cups self-raising flour
5 eggs, lightly beaten
1/3 cup milk

Preheat the oven to 180ºC (350ºF) and grease and line a 16 x 26cm/6 x 10in (base measurement) slice pan.

Heat 1 tablespoon of the oil in a frying pan and cook leek for 4–5 minutes until soft. Stir in shredded silver beet and cook for 3–4 minutes until silver beet has wilted. Spoon the mixture into a heatproof bowl and leave to cool. Add the carrot, herbs and both cheeses to the silver beet bowl and stir to combine. Sift in the flour and mix well.

Whisk the eggs in another bowl with the remaining oil and milk together and pour into silver beet mixture and stir to combine.

Spoon into the prepared slice pan, smooth the surface and bake for 25–30 minutes, until set and the top is starting to brown. Stand 10 minutes and then serve immediately or cool and serve at room temperature.