THE DAIRY KITCHEN
Bubble and Squeak Slice
By THE DAIRY KITCHEN
Serves
8
Difficulty
Easy
Preparation
20 MINS
Cooking
35 MINS
Serve this grated vegie, crustless quiche to the kids for a well-love meatless meal.
Ingredients
1 medium zucchini, grated1 carrot, grated
1/3 cup frozen peas
1/3 cup corn kernels
1 clove garlic, crushed
1 tablespoon water
4 spring onions, chopped
1/2 cup grated reduced fat cheddar cheese
1/3 cup crumbled reduced fat feta cheese
4 eggs, lightly beaten
1/4 cup reduced fat milk
1/4 cup chopped fresh herbs (parsley, mint, chives, basil)
1/2 cup self-raising flour
8 cherry tomatoes, halved
1 tablespoon torn fresh basil leaves, for serving
Handy Tips
TIP: A delicious idea that can also be served cold in school lunch boxes or as a side dish to a main meal.
For Adults: Stud the slice with sundried tomatoes in place of cherry tomatoes and serve with a spicy relish or chutney.
Nutrition (per serve)
| Energy (kj) | 593 |
| Sugars (g) | 2.3 |
| Protein (g) | 10.3 |
| Dietry Fibre (g) | 1.9 |
| Fat Total (g) | 6.3 |
| Sodium (mg) | 277 |
| Saturated (g) | 3 |
| Calcium (mg) | 139 |
| Carbohydrates (g) | 10.1 |
| Iron (mg) | 1.1 |
Method
- Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until softened. Cool slightly.
- Combine cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour. Spoon mixture into a lined 28cm x 18cm slab pan. Stud cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked.
- Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving.
