Bacon and Spring Veggie Slice

This is perfect for picnics, lunchboxes and anyone who needs to eat lunch one-handed (such as mums with young bubs!). Leave out the bacon for a vegetarian version.

prep time
cooking time
Recipe by Christie Connelly


3 rashers bacon, chopped

1 large zucchini, grated

1 cup peas (fresh or frozen)

2 spring onions, sliced

1 cup cheddar cheese, grated

1 cup self-raising flour

1 tablespoon fresh thyme leaves

1/4 cup vegetable oil

1/4 cup Vitasoy Soy Milky Regular

5 eggs

6 asparagus spears


  1. Heat the oven to 180C. Grease and line a 20cm square, non-stick slice tin and set aside.
  2. Fry or grill the bacon until crispy, then drain on a paper towel and add to a large mixing bowl.
  3. Add the zucchini, peas, onions, cheese, flour and thyme to the bowl with the bacon and mix well.
  4. In a separate bowl, whisk together the oil, milk and eggs. Add to the bacon bowl and stir to combine.
  5. Pour into the slice tin and smooth the top. Lay the asparagus slices on top and bake for 30-35 minutes until golden and set. Cool in the tin for 10 minutes before slicing and serving warm. It can also be served at room temperature or cold.