I make this veggie slice quite frequently – it is such a quick and easy throw together meal, that you can pack full of veggies – even the more tired looking ones you find at the back of the crisper! What I love about the slice is that you can make it ahead of time, so when I was still working at my day job, I would often whip one of these up the night before and when I came home tired from work it was just a matter of heating it up and serving with a quick salad. It is just as delicious served cold as it is hot, so it’s also a great option for picnics or lunch boxes.
The ingredients listed below are the ones I used in today’s slice, but as I said above you can really add whichever veggies you have on hand – I would just keep the quantity of veggies to around 2 cups (excluding the onions and cheese)
1 cup of self-raising flour, sifted
3 spring onions, sliced
6 slices of short cut bacon, diced
1 carrot, grated
1/2 cup of corn kernels
1 cup of cheese, grated
handful of cherry tomatoes
salt and pepper to taste
Preheat oven to 170C
Grease and line a 30cm x 20cm baking tray with baking paper.
Crack eggs into a large bowl and beat with an electric mixer until combined.
Sift flour into the mixture and continue to beat until mixture is smooth.
Add the spring onions (leave a small amount for garnish), chopped bacon, grated carrot, corn kernels and cheese (leave a small amount for garnish) into the mixture and stir through until fully combined. Season well with salt and pepper.
Pour mixture into your prepared tin and spread evenly.
Slice your cherry tomatoes in half and arrange, seeds side up, across the top of the mixture.
Garnish the top of the slice with the remainder of your spring onions, grated cheese and season with some additional cracked pepper.
Bake in preheated oven for 30 minutes, or until golden brown. After 30 minutes I popped it under the grill for a couple of minutes to brown it up a bit.
Serve hot, warm or cold with a simple side salad.