Recipe may contain gluten, milk, soy, egg and wheat.
Australia’s favourite savoury slice meets quiche Lorraine in this versatile recipe. You can eat it with a salad for lunch or dinner, snack on it cold, or pop into a lunch box. You can even cut into small pieces and serve warm for canapes.
2 tsp extra virgin olive oil
150g rindless smoked bacon, coarsely chopped
1 brown onion, finely chopped
50g (1/3 cup) self-raising flour
1/4 tsp bicarbonate of soda
125ml (1/2 cup) thickened cream
2 (about 300g) zucchini, trimmed, coarsely grated
100g (1 cup) coarsely grated Swiss-style cheese
4 Method Steps
Step 1Preheat oven to 200C/180C fan forced. Grease a 20cm square pan. Line with baking paper.
Step 2Heat the oil(2 tsp extra virgin olive oil) in a small frying pan over high heat. Add the bacon (150g rindless smoked bacon, coarsely chopped) and cook, stirring often, for 5 minutes or until starting to turn golden. Add the onion (1 brown onion, finely chopped) and cook, stirring often for a further 5 minutes or until bacon is crisp and onion is soft. Set aside to cool slightly.
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Step 3Use a fork to whisk the eggs (4 eggs) in a large bowl until combined. Add the flour (50g (1/3 cup) self-raising flour) and bicarb (1/4 tsp bicarbonate of soda). Stir until smooth. Whisk in the cream (125ml (1/2 cup) thickened cream). Add the zucchini (2 (about 300g) zucchini, trimmed, coarsely grated), cheese (100g (1 cup) coarsely grated Swiss-style cheese), and bacon mixture. Season with pepper. Stir to combine. Pour the mixture into the prepared pan and bake for 25 minutes or slice is set and top is golden.
Step 4Slice into 12 pieces to serve.