Total time 15 min
- Olive oil
- Goat cheese
- Medium leek
Peel and finely slice the potato. Bring to a boil in salted water and simmer until tender. Drain the water and lightly mash with a potato masher or a fork. Combine with a tablespoon of olive oil, add salt and put aside.
Wash the zucchini and chop into fine slices. Peel, wash and chop the leek.
Saute the leek in a skillet with a little ghee and after a few minutes add the zucchini.
Preheat the oven to 375 F.
In an oiled pie pan, spread the potato mixture and top with the zucchini mixture, then the beaten eggs and grated goat’s cheese.
Put in the oven and bake until golden brown.