A friend gave this recipe to me nearly 30 years ago.  It seems to be commonplace now but at the time it was a real novelty.  I use it for main meals, packed lunches and finger food depending on the the serving size of the pieces.  The ability to serve it either hot or cold just adds to the versatility.

ZUCCHINI QUICHE

350-400g zucchini, grated
1 cup grated cheese
1 onion, finely chopped
1 cup self-raising flour
¼ cup oil
5 eggs
Black pepper for seasoning

Place all of the ingredients in a large mixing bowl and combine.  Spread in an ovenproof dish and bake for approximately 45 minutes at 180 degrees.

HINTS & MODIFICATIONS

I love this recipe for several reasons.  It allows me to make use of the things we produce – eggs, zucchini and onion.  The recipe is one of the most forgiving and versatile ones I have come across.  At various times I have used 1 less egg, substituted milk for 1/2 of the oil, used up to 100 g more or less of zucchini, substituted half of the zucchini for other vegetables such as grated carrot, diced capsicum or corn kernels.  The results may not be perfect but it is definitely edible.

The quiche is usually served with salad here, but the options are almost endless.

I am pleased to say that all of the salad is home-grown except for the capsicum.  The eggs, zucchini and onion are also home-grown and even the oil I used is local avocado oil.

Please let me know if you are inspired to try this recipe if you are not already familiar with it.  I trust that you will enjoy the results as much as we do.

NOTE:  To make this gluten-free, I use gluten-free flour and add 2 teaspoons of baking powder.