Vegetable and Bacon Slice

Post by Emilie Burgess

4 rindless bacon rashers, diced 1 leek, quartered lengthways and finely chopped 1/2 cup olives, roughly chopped 1/3 cup sundries tomatoes, drained, roughly chopped 1 cup mushrooms, finely chopped 3 zucchini, grated 3 carrots, grated 2 cups grated tasty cheese 1 cup SR flour 5 eggs, lightly beaten 1/2 cup light olive oil 2 tsp Dijon mustard Brown bacon, leeks and mushrooms in a pan over medium heat (add some olive oil) Combine remaining ingredients in a large mixing bowl and stir well to combine. Once cooled slightly, add the bacon mix to the bowl, stir to combine. Pour mixture into a shallow baking dish lined with baking paper and bake in the oven for 30-40mins on 180 degrees or until browned on top and set in the middle. Leave to cool completely in the pan before slicing and storing in the fridge in an airtight container.

4 rindless bacon rashers, diced
1 leek, quartered lengthways and finely chopped
1/2 cup olives, roughly chopped
1/3 cup sundries tomatoes, drained, roughly chopped
1 cup mushrooms, finely chopped
3 zucchini, grated
3 carrots, grated
2 cups grated tasty cheese
1 cup SR flour
5 eggs, lightly beaten
1/2 cup light olive oil
2 tsp Dijon mustard

Brown bacon, leeks and mushrooms in a pan over medium heat (add some olive oil)

Combine remaining ingredients in a large mixing bowl and stir well to combine. Once cooled slightly, add the bacon mix to the bowl, stir to combine.

Pour mixture into a shallow baking dish lined with baking paper and bake in the oven for 30-40mins on 180 degrees or until browned on top and set in the middle. Leave to cool completely in the pan before slicing and storing in the fridge in an airtight container.