My husbands work mate gave me this recipe, it's simple to make and a great way to use up the extra zucchini!
In the summer I make this recipe at least once a week. It makes good lunch box fillers as my kids get sick of sandwiches and they enjoy it cold.
To make for lunchboxes, I put the filling into large muffin trays, free flow freeze than pop into a bag or container and back into the freezer, and pull out as required. Otherwise it is made in a pie dish.
Zucchini Quiche
4 zucchini's, grated
2 carrots, grated
1 onion finely chopped
3 rashers of bacon, chopped
1 cup of grated cheese
5 eggs, slightly whisked
1/2 cup of oil
1 cup of flour
1 teaspoon of baking powder
salt and pepper to taste
sliced tomatoes on top if wish
Oven 180 degrees.
Simply mix all ingredients and pop mixture into either the prepared muffin trays or pie dish, add sliced tomatoes on top if desired, and bake for 30-40 minutes.
I don't have a picture of the Quiche sorry, as haven't made it this season yet as I've just started to harvest my zucchini's. The picture instead is of my little harvest this morning.
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