Serves 4
It’s been a while in between Meatless Mondays but I’m back and I’m back with something super delicious! This slice is so nice and so versatile. You can make it in minutes with or without a Thermomix, and I love that you can make it in advance. It’s light on eggs, packed with veggies and the pumpkin gives it a deliciously sweet flavour. This goes great in lunch boxes and makes a deliciously light supper served up with a fresh, green salad!
Ingredients – Traditional
2 teaspoons oil
300g pumpkin, grated
1 onion, finely chopped
2 spring onions, chopped
200g frozen corn kernels
120g tasty cheddar, grated
100g self-raising flour
3 eggs
How to – Traditional
- Preheat oven to 180C /160C fan-forced. Line a slice pan with baking paper.
- Heat oil in a large frying pan and cook pumpkin, onion, spring onion and corn on a gentle heat for about 3-5 minutes. Set aside.
- Combine cheese, eggs and flour in a large bowl and mix to combine.
- Add the softened veggies to the egg mixture and mix well.
- Spread mixture into prepared pan and bake for 25 minutes. Allow to cool in pan before cutting.
Ingredients – Thermomix
120g tasty cheddar
300g pumpkin, chopped in chunks
1 onion, quartered
2 spring onions, roughly chopped
15g oil
200g frozen corn kernels
100g self-raising flour
3 eggs
How to – Thermomix
- Preheat oven to 180C /160C fan-forced. Line a slice pan with baking paper.
- Chop cheese into chunks and grate for 4 seconds on speed 5. Set aside.
- Add pumpkin to TM bowl and chop on speed 7 for 3 seconds. Set aside.
- Add onion and spring onion to TM bowl and chop for 3 seconds on speed 5. Add oil and pumpkin to TM bowl and saute for 3 minutes on 100 degrees speed soft.
- Remove sauteed veggies and set aside. Add flour and eggs to TM bowl and mix for 20 seconds on speed 4.
- Add cheese, frozen corn and pumpkin mixture and mix for 30-40 seconds on reverse speed 3 using the spatula to assist if necessary.
- Spread mixture into prepared pan and bake for 25 minutes. Allow to cool in pan before cutting.
