Bacon and Vegetable Slice

Ingredients (serves 6)

• Extra light olive oil, to grease
• 4 bacon rashers, rind removed, diced
• 1 leek, halved lengthways, thinly sliced crossways
• 2 medium zucchini, grated
• 2 medium carrots, peeled, grated
• 105g (11/4 cup) grated tasty cheese
• 150g (1 cup) self-raising flour, sifted
• 5 eggs, lightly beaten
• 125ml (1/2 cup) extra light olive oil
• 2 tsp Dijon mustard
• Salt & freshly ground black pepper
• Natural yoghurt (optional), to serve
• Baby spinach leaves (optional), to serve

Method

1. Grease a 19cm (base measurement) square, heatproof microwave-safe dish lightly with the oil.
2. Place bacon in a large, heatproof microwave-safe bowl. Cover with paper towel and cook on High/800watts/100%, stirring after 2 minutes, for 4 minutes. Add leek, cover with paper towel and cook on High/800watts/ 100% for a further 1 minute. Set aside for 5 minutes to cool slightly.
3. Stir in the zucchini, carrots, cheese and flour, and mix well.
4. Whisk together the eggs, oil and mustard in a medium bowl. Add to the bacon and vegetable mixture, season with salt and pepper, and mix gently to combine.
5. Pour the mixture into the prepared dish. Place the dish on a microwave-safe rack or upturned saucer to elevate about 2cm above the turntable. Cook, uncovered, on Medium/500watts/50% for 15 minutes or until the edges are firm and the centre is slightly wobbly.
6. Preheat grill on medium-high. Place the dish under the preheated grill for 4-5 minutes or until top is golden and centre is firm to touch.
7. Cut into pieces and serve warm with a dollop of yoghurt, sprinkled with pepper, and spinach leaves, if using.

Notes

• 
  Prep: 20 mins (+ 5 mins cooling time) Vegetarian slice: Replace the bacon with 2 fresh corncobs. Use a sharp knife to cut down the length of the corncobs close to the core to remove the kernels. Cook the corn kernels in place of the bacon on High/800watts/ 100% for 2 minutes in step 2.