I love quiche, but can rarely be bothered to make pastry to accompany it, so an egg slice is a nice easy compromise. This is the first recipe in here that I’ve invented myself, judging amounts roughly from the times I’ve made similar dishes from recipes. It worked out perfectly – extremely simple, incredibly fast to make (the perfect weeknight dinner) not overly oily, light, fluffy, and a lovely mixture of vegetables. I’m still taking it to work for lunch.

2 cups grated zucchini
1 cup grated carrot
1 onion, diced
kernels from one raw cob of corn
1 cup grated cheese
5 eggs
1/2 cup oil
1 cup self-raising flour
pepper

Pre heat the oven to 180C.

Mix all the ingredients firmly in a large bowl. Lightly grease, if necessary, a rectangular tin, and pour the eggy mixture in.

Bake for about 35 minutes.