Bacon and Vegie Slice Recipe

written by Christie Connelly

Bacon and Vegie Slice

Credit: Christie Connelly

Kids love whisking eggs and grating vegies and cheese for this recipe. Use extra zucchini strips to garnish the top when asparagus isn’t in season.

Serves: 4



  • 3 rashers bacon, chopped
  • 1 large zucchini, grated
  • 1 cup frozen peas
  • 2 spring onions, sliced
  • 1 cup grated cheddar cheese
  • 1 cup self-raising flour
  • 1 tbsp fresh thyme leaves
  • ¼ cup olive oil
  • ¼ cup milk choice
  • 5 eggs
  • 6 asparagus spears
  1. Preheat oven to 180°C. Grease and line 20cm square slice tin and set aside.
  2. Fry or grill bacon until crispy, then drain on paper towel and transfer to large mixing bowl. Add zucchini, peas, onions, cheese, flour and thyme to bowl with bacon and mix well.
  3. In separate bowl, whisk together oil, milk and eggs. Add to bacon bowl and stir to combine. Pour into slice tin and lay asparagus spears on top. Bake for 30–35 mins until golden and set. Cool in tin for 10 mins before slicing and serving warm.
  4. It can also be served at room temperature or cold in lunchboxes.


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Christie Connelly

Christie publishes the popular Australian food blog Fig & Cherry featuring healthy, family-friendly meals and sweet treats with mouth-watering photography to match. Christie draws recipe inspiration from her Hungarian and Lebanese heritages, her travel adventures and, of course, the amazing fertile soil of the Northern Rivers with its abundance of local organic fruits, vegetables, delicious native produce and healthy free-range-reared animals. Her passion is educating parents, grandparents and carers how to shop for, prepare and cook healthy, nutritious food and to encourage children to enjoy it as well.