Best kept secrets sometimes shouldn’t stay that way… or so I think when it comes to my family’s recipes! This gem was one of my favourite childhood lunches, so this year when I planted two zucchini plants I knew exactly where those veggies would be going:
This ‘slice’ as we call it, is a deliciously moist, self-crusting veggie quiche. It’s a super-easy, no-fail, one-bowl recipe 🙂 Although I only remember my mum making it, apparently she got the recipe from my grandmother and she got it from her aunt. So that’s a good four generations who have enjoyed it – well, five actually, since Baby SN is a big fan already! 😀
Sure, it’s not a ‘sweet’ recipe but it helps dilute all the other sweet goodies that are available at this time of the year #chocolateegggggs
And it’s a great use for the early autumn glut of zucs!
- 375g zucchini (approx. 3 medium sized zucchinis), left unpeeled then grated
- 1 cup grated cheese
- 3-4 slices of bacon (approx. 100g), chopped finely
- optional: 1 brown onion, diced
- 1 cup flour
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 5 eggs
- salt and pepper to season
- Preheat oven to fanbake 180°C. Line a 9″x13″ baking tin with baking paper.
- In a large bowl sift together the flour and baking powder. Add the grated zucchini, cheese, bacon and onion (if using), and mix well.
- In a separate bowl or jug, lightly beat the eggs then add the oil.
- Pour the egg mixture into the zucchini mixture and stir to combine. Season with salt and pepper, then pour into baking tin.
- Bake for 40 minutes or until browned on top and a knife testing the centre of the slice shows no unset egg. Serve with toast and salad!
We’ll be back to sweetness next month with Easter treats, but I hope you have a few zucchini at your disposal to give this a try 😉