I have to admit I’ve never made zucchini slice before but since it was pouring with rain and a dreary sunday I decided I’d bake something delicious for lunch. And retro daddy loved it so much he said I just need to add pastry on the bottom and it would taste like his beloved egg and bacon slice from Sunbeam bakery in mentone. Growing up his mum would always buy egg and bacon slice for special occasions and so now someone misses it. In fact we spent our first Christmas together in Paris when retro daddy was living there, all that lovely food around us but all he wanted me to make – egg and bacon slice from Sunbeam in Mentone.
I’m sure you all make this for your family but if you don’t then definitely give it a go. We loved it and within 10 minutes it was all gone. The recipe comes from the Thermomix Gluten Free Wheat Free Cooking book.
1 large onion
3 rashers bacon, roughly chopped (make it vegetarian with corn kernels instead)
100g flour (the recipe calls for rice flour but I used self raising)
salt and pepper to season
If you have a thermomix then grate your cheese for 3-5 seconds on speed 6 and leave aside. Put zucchini in bowl and grate 3-5 seconds on speed 6 and leave aside. Place onion and bacon in bowl and process for 4 seconds on speed 6. Scrape down the sides of the bowl and add oil and saute for 1 minute at 100 degrees on speed 1. Add in rest of the ingredients including your cheese and zucchini and process for 10 seconds on speed 3. Season well. **Place in lined square/lamington tin and bake for about 35 -40 minutes in 180 degree oven. Slice and serve.
keira set a picnic lunch for us including lemonade to beat the rainy Sunday blues!
If you don’t have a thermomix then grate your cheese and zucchini and set it aside. Finely chop your onion and bacon and saute in a frypan for a couple of minutes. Whisk eggs and add in rest of your ingredients and whisk well. Season and follow instructions from **.