Cheesy Bacon Veggie Slice (Print Version)
# Ingredients:
→ Base
01 -
2 cups cooked white or brown rice (approx. 300 g)
→ Vegetables
02 -
1 medium onion, finely chopped
03 -
1 cup grated zucchini, excess liquid squeezed out
04 -
1 cup grated carrot
05 -
½ cup corn kernels (frozen or canned)
→ Protein
06 -
4 rashers bacon, diced
07 -
4 large eggs
→ Dairy
08 -
1 cup grated cheddar cheese
09 -
125 mL whole milk
→ Seasonings
10 -
1 tbsp olive oil
11 -
1 tsp dried mixed herbs (or parsley)
12 -
Salt, to taste
13 -
Black pepper, to taste
# Instructions:
01 -
Preheat the oven to 180°C (160°C fan). Grease and line a 20 x 30 cm slice tin with baking paper.
02 -
Heat olive oil in a frying pan over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in diced bacon and cook until lightly browned. Remove from heat.
03 -
In a large bowl, whisk together eggs and milk until combined smoothly. Season with dried mixed herbs, salt, and black pepper.
04 -
Fold in cooked rice, grated zucchini, grated carrot, corn kernels, grated cheddar cheese, and the cooked onion and bacon mixture. Stir until evenly incorporated.
05 -
Transfer the mixture to the prepared tin and smooth the surface with a spatula. Bake for 35 to 40 minutes until the slice is golden brown and firm to the touch in the center.
06 -
Allow the slice to cool slightly before cutting into squares or bars. Serve warm or chilled as desired.
# Notes:
01 -
Squeeze zucchini well to prevent excess moisture which can make the slice soggy. Browning the bacon enhances flavor. The slice firms up as it cools, so a soft center immediately after baking is normal.