This recipe is one of my favourites. It started as a Zucchini Slice, but I tweaked it a little. It's one of the nicest eggy recipes I've come across, it's light, and very quick and easy to prepare. I really should come up with a more creative name, but you can feel free to come up with a better one and pass the recipe off as your own! :)
Bacon and Zucchini quiche/muffin thingies
1 cup Self-Raising flour
Salt and Pepper
2 grated Zucchini's
1 grated carrot
125g tin corn kernels
1 cup grated cheese, plus extra for the top
6 slices bacon
1 onion, sliced
1/4 cup olive oil
This recipe is a bit of throw-together one. I regularly substitute ham for the bacon. I also just tend to use whatever ingredients I have in the house at the time. The vegetables are all negotiable (aside from the zucchini and onion). I have also used mushroom, capsicum and tomatoes which work nicely too.
First, Preheat the oven to about 180, and grease some muffin tins (really well!). Crack the 6 eggs into a bowl and beat them.
Then, add the flour and salt and pepper and mix thouroughly.
Then add the zucchini (making sure you squeeze out the excess water- it's something I never used to bother with, but it does make a difference!), then add the carrot, onion, bacon, corn, oil, and cheese. If you've got lots of time and don't mind washing up, you can fry your bacon and onion first. It makes it taste just that little bit nicer, but it isn't necessary.
|As you can see, I used ham this time- also the zucchini is in there, it's just under everything else!|
Then give it a quick stir (it really doesn't need to be over mixed)
And pop it into some greased muffin trays. You can also just put it into a slice dish, and make a regular quiche.
They take about 15-20 minutes.
I forgot to take a photo of the finished product looking all pretty on a plate ready for playgroup, but don't let that stop you from making them, they are really yummy! I make them often, for breakfast, for Shane's lunchbox, for morning tea's. They're very light and easy- enjoy!