Pumpkin Bacon and Spinach Slice

Difficulty | Serves 3 | Book - MORE COOKING FOR 1 OR 2 PEOPLE


75g lean short cut bacon diced
cooking spray
1 whole egg
2 egg whites
1½ packed cups (225g) peeled pumpkin grated (Kent)
½ packed cup (80g) zucchini grated
½ cup (50g) Bega® 50% reduced fat tasty cheese freshly grated
⅓ cup self-raising flour
⅓ cup onion small dice
½ teaspoon crushed garlic (in jar)
1 cup (40g) fresh baby spinach leaves thinly sliced
1 tablespoon finely grated parmesan cheese (Kraft®)

Per serveBaconVegetarian
Kilojoules886 (cals 212)739 (cals 176)


Preheat oven 180ºC fan forced.

1: Pan fry bacon in a non-stick frypan that has been coated with cooking spray.

2: Beat egg and egg whites in a mixing bowl then add pumpkin, bacon, zucchini and tasty cheese. Combine well.

3: Fold in flour, mix well then add all remaining ingredients to bowl except the parmesan cheese. Mix well then pour into a small quiche or pie dish that has been coated with cooking spray. Flatten mix.

4: Sprinkle parmesan cheese evenly over top then place a layer of baking paper over a sheet of foil, cover dish baking paper side down. This will help prevent the food from sticking.

5: Bake 45 minutes, remove baking paper and foil, cook a further 15-20 minutes until slice has browned and firm to touch in the centre.

Variations: For a vegetarian version replace bacon with 60g Vegie Delights® Bacon Style Rashers or ½ cup diced capsicum or celery.

Suitable to be frozen.

Dietitian's tip

This recipe’s vegetarian option is a good source of protein. Vegetarians also need to include nuts, seeds or legumes to ensure they have a variety of proteins.

Related Products