Tasty cheese and shredded bacon take this simple quiche to new heights. 

Words, recipe and photo: Jane Wrigglesworth

INGREDIENTS

7 cups grated courgette
3-4 rashers bacon
8 x size 7 eggs
½ cup wholemeal flour
½ cup grated Tasty cheese
½ cup grated parmesan cheese
4 spring onions, finely sliced
1 teaspoon salt
freshly ground black pepper

METHOD

Squeeze excess water from grated courgette (place in a clean tea towel and wring until water runs out). Transfer to a medium-sized bowl and set aside. Cook bacon in a little oil in a frying pan until crisp, place on top of paper towels to drain, then set aside to cool.

Preheat oven to 200°C and line a baking tin with baking paper. In a large bowl, whisk eggs. Add flour and mix to combine. Add Tasty and parmesan cheeses, spring onions, shredded bacon and salt and pepper. Mix to combine. Add the courgette and mix through.

Pour the mixture into your prepared baking tin and bake for 45 minutes, or until cooked through.

Serve warm or cold with Rhubarb & Courgette Chutney.