-
- Prep
- 15 mins
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- Total
- 1 hour
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- Serving
- Serves 6
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Ingredients
| 2 cups grated vegetables, firmly packed |
| 1 1/2 cups Colby Shredded Cheese |
| 1 onion, grated |
| 2 tbsp self raising flour |
| 80g Salted Butter , melted |
| 8 large eggs, lightly beaten |
| 60 ml Full Cream Long Life Milk |
| 2 tbsp fresh parsley, chopped |
| salt and black pepper, to taste |
| 8 cherry tomatoes, halved |
| We've used pumpkin, zucchini, carrot, sweet potato but any firm vegetable will do |
Directions
- Preheat oven to 180°C. Line a 20cm x 20cm ceramic baking dish or non-stick cake tin with baking paper.
- Place all ingredients, except tomatoes, in a large bowl and stir to combine evenly.
- Pour mixture into prepared tin and stud with cherry tomato halves and bake at for 50-60 minutes or until golden and set. Rest for 15 minutes before slicing.
