When I was in the last few months of pregnancy with Pepper, I made quite a few dishes to stash in the freezer for busy nights. Christie from Fig and Cherry really gave me the idea when we had a playdate one day, and she’d brought along a frozen red curry for me. I hadn’t bothered to cook like this when pregnant with Abby, but found a renewed zeal to get cracking this time around.
One of the things I actually made a few of was this veggie slice. It’s a change up from the humble zucchini slice, which I love, but with a greater variety of veg. I grew this broccoli myself and as we had quite a few, I popped it in this dish and it was just the thing I was looking for. I love the broccoli-carrot-corn combo, I think it’s terribly old-fashioned!
Unfortunately my second stab at zucchini last year was not successful and I have none for this year. Sad. Oh well, onward! The thing about gardens is you can just start all over again.
Cheesy veggie slice
Ingredients
- 1 onion, chopped
- 3 cups mixed vegetables (broccoli, carrot and corn)
- 1 cup cheese
- 1 cup self-raising flour
- 100ml cream
- 4 eggs
Directions
| Step 1 | |
| Preheat oven to 180C. | |
| Step 2 | |
| Chop onion and veggies into smallish dice. Spread on the bottom of a square baking dish and sprinkle cheese over. (I also add salt and pepper here.) | |
| Step 3 | |
| Mix egg and cream with the self-raising flour and pour over the vegetables. Bake 45 minutes or so until cooked through and golden brown on top. | |
| Step 4 | |
| Serve warm or cold. | |
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