Zucchini & Quinoa Egg Slice

Zucchini & Quinoa Egg Slice

  • 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.