Allotment Picnic Slice

I was sent a gorgeous picnic hamper by the lovelies at Unilever and challenged to come up with a picnic recipe.  We are sharing an allotment and a friends large vegetable garden so I decided to take inspiration from the produce we are growing on both plots.  My friend Lucy also has 3 chooks in her garden which lay the most delicious eggs so of course I had to use some of those too.  I baked this for dinner on a busy weeknight then we took the leftovers to our allotment and had a picnic the next evening.  

Allotment Picnic Slice

Serves 8 - 10

200g ham or leftover cooked meat/sausages, diced (optional)

1 large carrot, grated

2 peppers, diced (any colour will do)

4 spring onions, green and white parts finely chopped

1 handful frozen peas or corn
375ml milk, I used semi skimmed

50g self-raising flour

150ml pot soured cream, use reduced fat if you want

8 free range eggs

100g grated cheese, I used mature cheddar

2 tsp wholegrain mustard, I used Colman's

2 Tblsp fresh flatleaf parsley, roughly chopped

Salt and pepper to taste

Preheat your oven to 180C/160C Fan.  Grease a large rectangular ovenproof dish, a large lasagne style dish is ideal.

In a large bowl whisk together the flour with 100ml of milk until smooth and lumpfree.  Gradually add the rest of the milk, whisking all the time.  Once all the milk has been added whisk in the eggs, on at a time, then the soured cream until you have a smooth mixture. 

Add all the prepared vegetables and grated cheese to the egg mixture and stir through.  Pour the mixture into your greased ovenproof dish, grate a little extra cheese over the top, and bake for 45 – 50 minutes until the top is golden and the slice is completely set.  You can serve this slice hot or cold.  We served ours with cherry tomatoes, homegrown salad greens and homemade pitta bread.

4 comments Basics, Dinners, Lunches, Vegetarian