Ingredients

• Short Crust Pastry
• Brown Onion | 1 Medium | Diced
• Bacon | 4 Middle Rashers | Diced
• Zucchini | 2 Medium | Grated
• Cheddar Cheese | 1 Cup | Grated
• Spinach | Leaves | 50g
• Salt & Pepper | To taste
• Eggs | 9 Large
• Milk | 1/2 Cup
• Self Raising Flour | 1 Cup
• Feta Cheese | 200g | Crumbed

STEP 1 | Pre-heat oven to 200°C (or 180°C fan-forced).

STEP 2 | Grease an oven-safe pie dish with butter or oil. Line with the short crust pastry and trim off the excess. Scrunch up a sheet of wax paper, lay it over the pastry and fill with baking beads (rice, dried peas, lentils, beans or other pulses can be used instead). Blind bake for 30 mins.

STEP 3 | In a large bowl, add the bacon, onion, zucchini, spinach, cheddar cheese, salt and pepper. Then mix through the eggs, milk and spinach. Add half the flour, stir to combine, then add the remainder. Crumb in the block of feta, and combine all ingredients well.  

STEP 4 | Add the wet ingredients mixture to the pastry and return to the oven. Cook for a further 30 minutes or until a nice crust has formed on top.

STEP 5 | Serve hot with a fresh garden salad or roast vegetables.