Spring slice with peas, zucchini and cheddar
Servings: 4
This is a riff on my Summer Slice, which has been a beloved staple of our summers for years, and now we can add another riff to the mix that’s perfect for spring picnics and lunchboxes (just bake in muffin or cupcake tins for individual serves!). This can be served warm or cold, and freezes well too – just slice and portion with baking paper and wrap in foil before you freeze.
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Ingredients
- 6 eggs
- ½ cup 120ml olive oil
- 1 tsp salt flakes
- ½ tsp freshly cracked black pepper
- ¼ tsp smoked paprika
- ½ tsp ground fennel seeds optional but excellent
- 60 g baby spinach leaves 1 punnet washed and spun
- ½ cup fresh or frozen peas
- 1 red onion peeled
- 2 medium zucchini sliced into ½ cm rounds
- 1 lemon zested and juiced
- 150 g cheddar grated
- ½ cup gluten free self raising flour
Instructions
- Grease and line a 22cm x 35cm baking tin or anything similar sized you have at home.
- Preheat the oven to 160°C fan (180℃ conventional).
- Crack the eggs into a large bowl and fork about until everything is uniformly golden, then pour in the oil and sprinkle over the salt, pepper, paprika and fennel. Mix together.
- Stir through the spinach and peas.
- Cut half the onion into rings and half into a fine dice. Reserve the rings for later. Tip the diced onion, half the sliced zucchini, lemon zest and juice and ¾ of the cheddar into the egg mix and sprinkle over the flour, then give the lot a big mix with a wooden spoon.
- Pour the batter into your prepared tin and arrange remaining zucchini slices and onion rings and sprinkle with remaining cheddar.
- Bake for 45-50 minutes until well burnished on top. Serve warm with your favourite chutney, or cold in lunchboxes and lunch a la desko.
