Bubble and Squeak Slice


Serves 8
Difficulty Easy
Preparation 20 MINS
Cooking 35 MINS
Serve this grated vegie, crustless quiche to the kids for a well-love meatless meal.


1 medium zucchini, grated
1 carrot, grated
1/3 cup frozen peas
1/3 cup corn kernels
1 clove garlic, crushed
1 tablespoon water
4 spring onions, chopped
1/2 cup grated reduced fat cheddar cheese
1/3 cup crumbled reduced fat feta cheese
4 eggs, lightly beaten
1/4 cup reduced fat milk
1/4 cup chopped fresh herbs (parsley, mint, chives, basil)
1/2 cup self-raising flour
8 cherry tomatoes, halved
1 tablespoon torn fresh basil leaves, for serving
Handy Tips
TIP: A delicious idea that can also be served cold in school lunch boxes or as a side dish to a main meal. For Adults: Stud the slice with sundried tomatoes in place of cherry tomatoes and serve with a spicy relish or chutney.

Nutrition (per serve)

Energy (kj) 593
Sugars (g) 2.3
Protein (g) 10.3
Dietry Fibre (g) 1.9
Fat Total (g) 6.3
Sodium (mg) 277
Saturated (g) 3
Calcium (mg) 139
Carbohydrates (g) 10.1
Iron (mg) 1.1
All nutrition values are per serving.


  1. Heat a non-stick frypan, add zucchini, carrot, peas, corn, garlic and water and cook until softened. Cool slightly.
  2. Combine cooked vegetables with spring onions, cheddar, feta, eggs, milk, herbs and flour. Spoon mixture into a lined 28cm x 18cm slab pan. Stud cherry tomatoes onto mixture decoratively and bake at 180°C for 35 minutes or until golden and cooked.
  3. Rest for 10-15 minutes before sprinkling with basil, slicing into small squares and serving.

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