By Michelle Shearer
I’m trying my darnedest to think of a hilarious anecdote to share with you regarding this slice but it’s just plain too flippin’ sensible. No jokes, no gags to be had here. Just plain old simple fare.
This is the brown corded Uncle of the school lunchbox lunch recipe family who may play a little bit of ‘Knee’s Up Mother Brown’ on the ivories at family occasions after one too many Babychams: reliable, always up for a gathering, sometimes surprising and in absolutely no way creepy.
School lunches and uncles to one side, these are great to have in the fridge (the slice. I am referring to the slice. Please do NOT, I repeat, do NOT, put uncle in the fridge) ready for an immediate response to “Mum, I’m hungry!” and also makes a satisfying lunch with a lovely green salad for mums and dads on the go.
This particular recipe has all the good shizzle: spinach and cheese (WINNAH!) and then bacon. And well, as we all know everyone loves bacon… (kidding).
*If you’re vegetarian, you can still be friends with this recipe! Take that dirty old bacon out of the equation and you have you a thoroughly wonderful sensible vegetable slice.
This recipe is cheap, easy, flavourful and home made. For this particular recipe I used frozen spinach as I was trying to make room in my freezer, but of course, substitute with fresh silverbeet or kale. If you use fresh leaves, cook it first by cooking in a heavy bottomed drying pan for a moment or two to let all the water out. When it has reduced, squeeze any excess fluid out and away you go.
Make a big batch of these slices, pop them in the freezer and kaboom you have the main lunch box lunch sorted for WEEKS and all you have to deal with is the snack-y asides.
Half a bunch of silverbeet/kale or a 250g box of frozen spinach
2 zucchinis, grated
1 onion, finely chopped
2 rashers bacon, finely chopped
1 cup cheese, grated
1/2 cup oil (your choice)
1 tablespoon mustard
Fistful of finely chopped herbs: parsley, basil or whatever you have in your garden
Salt and pepper.
- Pop the frozen spinach (if suing) in a colander to defrost and squeeze all the water out of it using your hands *SQUISH*. See above if you are using fresh leaves.
- Preheat the oven to 180 degrees C and line a lamington tin.
- Mix all the ingredients, except the eggs, together in a large bowl.
- Add the eggs and stir until combined.
- Pour mixture into prepared tin and bake for about 30 minutes or until golden brown on top and firm to touch. I used a skewer and poked it in the middle to make sure the eggs were cooked.
Leave in the tin to cool. Slice, serve or freeze when cooled.