Zucchini Pie

This 'pie' is not a typical style of pie that has pastry.  Instead it is more along the lines of a quiche, well the egg part only.  It is a subtly cheesy, bacony slice that make a lovely light dinner or lunch, just add a salad and you are away.  
An easy dish to make just grating, cracking, mixing and pouring into a pie dish and throw it in the oven.  

Zucchini Pie

375g zucchini grated
1 large onion diced
4 rashers of shortcut bacon diced
1 cup of grated cheddar cheese or similar cheese
1 cup of gluten free self-raising flour
a scant 1/4 cup of sunflower oil
5 eggs
a pinch each of salt and pepper

Combine the grated zucchini, grated cheese, diced oinion and bacon in a bowl.  In a jug measure out the scant 1/4 cup of sunflower oil (I find that more than this is a little too oily) adding to it the salt, pepper and eggs.  whisk the eggsand oil together slightly to break up the yolks.

Mix the SR flour through the zucchini mixture.  Then gradually add the egg mixture to the zucchini a little at a time - this is the easier way to combine both without making a huge mess!

Once all are combined pour into a lightly greased baking dish and bake for 30-45 minutes in a 170 degree oven.  It is ready when the top is golden and the zucchini pie is firm, no longer runny.