Gluten-free and diet-friendly, this savoury slice recipe is for the ones who want a classic lunchbox treat at once delicious and economical. In a humble serving, find each slice packed full of quinoa, cheese and bacon rashers, plus a good dose of your daily greens such as zucchini and brown onion. And dare we admit, there’s space for more!
- 1½ cups (300 g) quinoa
- 1½ cups (375 ml) water
- 2 tsp olive oil
- 3 rindless bacon rashers (195 g), chopped coarsely
- 1 medium brown onion (150 g), chopped finely
- 2 medium zucchini (240 g), grated coarsely
- 5 eggs, beaten lightly
- 1 cup (100 g) coarsely grated tasty cheese
- 1½ tbsps French mustard
Preheat oven to 180 C. Grease a 20 cm x 30 cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5 cm over the sides.
Rinse quinoa under cold running water until water runs clear; drain well. Place quinoa in a medium saucepan with the water over high heat; bring to the boil. Reduce heat to low; cook, covered, for 15 mins or until liquid is absorbed. Cool.
Meanwhile, heat oil in a medium non-stick frying pan; cook bacon and onion over medium heat, stirring, for 5 mins or until onion is soft.
Bake slice for 40 mins or until browned and firm to touch. Cool in pan. Cut slice into 8 squares. Serve topped with micro herbs, if you like.
TIP This slice can be cooked the day before and packed into lunch boxes for school or work. Store covered in the fridge. These slices are great served with chilli sauce and a mixed leaf salad.