- Preparation time: 20 minutes
- Cooking time: 40-45 minutes
- Total time: approximately 1 hour
- Servings: 3
Ingredients
- 5 eggs
- 75 g gluten-free flour
- ½ tsp baking powder
- 250 ml milk
- 3 zucchinis (640g), grated
- 160 g cherry tomatoes, in quarters (more for on top, if desired)
- 130 g cheese, grated
- 70 g white quinoa, rinsed
- 45 g semi-dried tomatoes, of which 30g is finely chopped
- Handful of basil
- Salt and pepper to taste
Method
- Preheat the oven to 200°C (standard convection).
- Line a baking dish (22cm x 30cm) with baking paper.
- In a large bowl, whisk the eggs, flour and baking powder together.
- Gradually add the milk.
- Add the remaining ingredients and combine.
- Pour the mixture into the prepared dish.
- Bake for 30-35 minutes or until golden brown.
- Cut it into slices and enjoy or pack it up for the next day.