Vegetable and Ham Slice (Print View)

Moist savory loaf loaded with zucchini, carrots, peppers, spinach and ham

# What You'll Need:

01 - 1 cup grated zucchini, squeezed dry

02 - 1 cup grated carrot

03 - 1 small red bell pepper, finely diced

04 - 1 small onion, finely chopped

05 - 2 cups baby spinach, chopped

06 - 1 cup ham, diced

07 - 1 cup cheddar cheese, grated

08 - 5 large eggs

09 - 1/3 cup milk

10 - 1/4 cup olive oil

11 - 1 cup self-raising flour

12 - 1/2 tsp baking powder

13 - 1/2 tsp salt

14 - 1/4 tsp ground black pepper

15 - 2 tbsp chives or parsley, finely chopped

01 - Preheat your oven to 350°F. Grease and line a 9x5 inch loaf pan with baking paper.

02 - In a large bowl, whisk together the eggs, milk, and olive oil until well combined.

03 - Add the grated zucchini, carrot, spinach, bell pepper, onion, ham, and cheese to the wet mixture. Stir to mix evenly.

04 - In a separate bowl, sift together the self-raising flour, baking powder, salt, and pepper.

05 - Fold the dry ingredients and chopped herbs into the wet mixture until just combined. Do not overmix.

06 - Pour the batter into the prepared loaf pan and smooth the top with a spatula.

07 - Bake for 40 minutes, or until golden and a skewer inserted into the center comes out clean.

08 - Allow to cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

01 -

You can prep it the night before and bake it fresh in the morning
The vegetables stay tender and moist instead of drying out like in some savory bakes

02 -

Overmixing the batter will make the slice tough so stop as soon as the flour is incorporated
The cooling time is crucial because the slice needs to set or it will crumble when sliced

03 -

Use a box grater rather than a food processor for the vegetables so they maintain some texture
Let the slice cool completely before wrapping for storage to avoid condensation making the crust soggy