Zucchini Slice

INGREIENTS
2T olive oil
150g Bacon Bits
1 brown onion, Diced
8 eggs
1/3 cup (80ml) low-fat milk
Salt & freshly ground pepper
2 zucchini Grated (remove extra juices)
1 large carrot, coarsely grated
1 large can of super sweet corn
1/3 cup (50g) gluten-free plain flour

METHOD

Preheat oven to 200°C. Line an 18cm-square cake pan with non-stick baking paper.
Heat the oil in a non-stick frying pan over a medium heat. Add Bacon and Onion fry until onion is cooked.
Whisk the eggs and milk together. Stir the flour (check for lumps). Add a pinch of salt and pepper if it’s to your desire.
Stir in the Zucchini, Carrot, Corn and Bacon and mix until well combined. Spoon into the pan or dish and smooth the surface. Spreading ingredients evenly.
Bake for 30-35 minutes or until set and golden brown. Set aside in the pan for 15 minutes before cutting into pieces.
Sprinkle with some cheese if you like

Serve with a salad with a splash of balsamic viniger.


Serves- Roughly 8 Slices
Difficulty- Easy

Robyn’s Review-

i found the slice to be nice and moist. The salad i made complimented all the flavours of the quiche.
I must admit i forgot the carrot and decided ot to add the bacon. I think if ther  bacon had of been added the flavour would have been even better. The carrot would have also added a little bit more colour.
Why not take it to lunch at work. I did and it was simple and easy.