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Carrot and courgette bake

Submitted by Kilmory 18 November 2009

This is a really useful bake, a sort of quiche without pastry, good as a main course or as part of a buffet. Serve hot, warm or cold. I've also used sliced leeks instead of courgettes.



25g sunflower seeds, 25g sesame seeds, 2 tsp soy sauce, 1tbsp sunflower oil 1 onion finely chopped, 1 clove garlic crushed, 225g carrots grated, 225g courgettes grated, 4 eggs beaten, 50g wholewheat breadcrumbs, 110g Cheddar chee


Preheat oven to 350F/180C/gas mark 4. Whilst oven is heating, place seeds in the dish you’ll use for cooking the bake and brown in the oven as it heats up. Stir in the soya sauce for last few minutes. Alternatively, toast seeds in a heavy-based frying pan. Heat oil in a large frying pan and gently fry onion and garlic for 5 minutes until soft but not coloured. Stir in carrots and courgettes and cook for 2-3 minutes. Remove from heat, stir in the eggs, bread crumbs and ¾ of the cheese. Season well. Spoon into a lightly greased oven proof quiche dish and sprinkle over rest of the cheese. Bake for 20-30 mins. until set and golden. Serve hot, warm or cold.

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