recipe: zucchini pie with bacon and cherry tomatoes

So simple and a real crowd-pleaser, this pie is perfect for lunch, served with a simple green salad and fresh crusty bread. You can also bake it in a slab pan, cut it into small squares and serve as an appetiser or as part of an antipasto platter.

Ingredients (serves 6):
150g bacon, chopped into small dice (this can be omitted for a vegetarian option)
5 eggs
2 tablespoons olive oil
¼ teaspoon salt
Freshly ground black pepper
400g zucchini (courgettes), grated
1 large onion, finely chopped
150g grated mature cheddar or parmesan cheese
1 cup self-raising flour
1 punnet of cherry tomatoes, halved
Extra olive oil

Equipment:
22cm spring-form pan, greased and base lined with baking paper

Method:
1.    Preheat the oven to 180°C.
2.    Fry the bacon in a non-stick frypan until just cooked.
3.    Place the eggs in a large bowl and beat together with the 2 tablespoons of olive oil and the salt and pepper.
4.    Add the zucchini, onion, cheese, flour and the cooked bacon and mix well.
5.    Pour into the prepared tin. Top with the cherry tomatoes with the cut side up. Drizzle with a little olive oil and top with some freshly ground pepper and a little salt.
6.    Bake for 45 minutes or until light golden brown and set.
7.   Remove from the tin and cut into slices. The pie can be served warm or at room temperature.