Smoky Vegetable Slice

This is a dish based on the classic Australian recipe for Zucchini (Courgette) Slice, which I first saw on the blog Fig Jam and Lime Cordial. I've used Celia's version several times, so usually follow her guidelines for quantities of ingredients and cooking instructions, although a bit more or less of any of the vegetables doesn't make much difference. The Zucchini Slice is very similar to a frittata, but the addition of SR flour and oil makes it sturdier and more filling. It's excellent when eaten as a main meal with salads, or as a picnic food.

I made this version in an attempt to use up some vegetables which were lingering uneaten in the fridge. A sudden rise in temperature, after a spell of wet, cold weather meant that we couldn't face hot meals for a few days. Instead of courgettes (or a mix of courgettes and carrots, as Celia uses), I used equal quantities of grated sweet potato and broccoli.

Ingredients
150g sweet potato, peeled then coarsely grated
150g broccoli
1 small onion
100g smoked cheddar, grated
100g smoked bacon pieces
5 eggs
125ml sunflower oil
130g SR flour
plenty of black pepper to season, plus a little salt if desired (both the cheese and bacon will be salty)

Method
Preheat oven to 190C, 175C fan, and line a 23cm (9") round baking tin, or a 20cm (8") square one, with baking paper.
Fry the bacon pieces gently until just cooked through.
Blanch the broccoli florets in boiling salted water for about 3 minutes, then drain, rinse in cold water and allow to dry off. Slice the stems thinly and chop the florets into small pieces.
Finely chop the onion.
Put all the vegetables into a large bowl, add the cheese and bacon.
Sprinkle the flour over the vegetables, then make a well in the centre and break in the eggs and add the oil.

Mix everything together until no dry flour is visible, adding pepper and salt (if using) as you do so.
Transfer the mixture to the baking tin, level the surface and bake for about 40 minutes until golden and firm.
Best served at room temperature. You'll get 4-8 portions, depending on what else you are serving.

This was a really tasty version of a vegetable slice. The cheese and bacon added a subtle smoky flavour which we both really liked, and the sweet potato and broccoli made a good combination of vegetables.