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Zucchini and Bacon Slice

A delicious slice served hot or cold
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: lunch, Smoko
Servings: 8 slices
Author: Philippa Cameron

Ingredients

Whisk together:

  • 3 Eggs

Grate and add:

  • 2 Zucchini
  • 1 Cup Cheese
  • ½ Onion (optional)

Chop and add:

  • 2 Rashers Chopped Bacon

Fold through:

  • ½ Cup Self Raising Flour
  • ¼ Cup Milk
  • Salt and Pepper

Instructions

  • Grease or line a ceramic quiche dish.
  • Pour in the mixture and bake for 35 minutes

Notes

Tips and Tricks:
  • Replace the milk with oil and it becomes dairy free.
  • It’s easily doubled for a big crowd.
  • If you have no zucchini then substitute it for chopped leaks, silverbeet or kale.
  • During summer, grate any excess zucchini into a tea towel and squeeze out the excess moisture. Pack as much zucchini as you can into silicon moulds and freeze. Once frozen pop the rounds out, and place in an old bread bag or container in the freezer to use throughout the year.
  • If you want to eat this cold from the dish then I’d recommend not using baking paper, as it will sweat. Instead grease the dish well and it will come out perfectly. 
  • If this is going in a packed lunch, then turn out and cool on a wire rack. Slice once cool, and place in the fridge until needed.