Lunch Box Quiche

This is a goodie for kids and big kids lunch boxes!

Ingredients

• 1 onion, diced

• 6 bacon slices, fat trimmed and diced

• 2 medium zucchini, grated and excess moisture squeezed out

• 1 carrot, peeled and grated

• 1 cob of corn, kernels removed

• 100g tasty or cheddar cheese, grated

• 50g feta, crumbled

• 1 tbsp flat-leaf parsley, finely chopped

• 2/3 cup Gluten Free flour

• 5 eggs

• 1/4 cup milk

• Salt and pepper

Instructions

1. Preheat the oven to 180°C and line a 20cm x 25cm slice tray with baking paper.

2. Heat a medium-sized frypan over medium heat. Once hot, add the onion and bacon and cook, stirring occasionally, for ~5 minutes.

3. Once the zucchini has been grated, remove excess moisture by placing it into a sieve and squeezing/pressing the zucchini. Quite a lot of moisture will come out.

4. Place the zucchini, carrot, corn, herbs, cheeses, and flour into a large bowl and mix. Add the bacon and onion and mix well.

5. Crack the eggs into another bowl, add the milk, salt, and pepper, and lightly beat.

6. Add the egg mix to the vegetable mix and mix well to combine.

7. Pour into the prepared tray and bake for 35 minutes or until it bounces back when touched lightly.

8. Allow to cool slightly before cutting into squares. Store in an airtight container in the fridge for 5–6 days or in the freezer for up to a month.