- 15 mins
- 1 hour
- Serves 6
|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|
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.