Preheat oven to 180C. Heat the butter in a large, deep frying pan over high heat. Add the leeks and mushrooms and cook for 3-5 minutes or until brown. Spoon into a lightly greased 20cm x 30cm baking dish and top with ricotta, salt and pepper.
Whisk eggs and cream in a bowl, pour over leek mixture and bake for 15-20 minutes or until puffed and golden.
Top with rocket to serve. Serves 2.
Recipe and image from donna hay magazine.