Ingredients:
1 large onion, finely chopped
3 tablespoons (45 ml) butter
2 tablespoons (30 ml) chopped parsley
1 cup (250 ml) baby marrow, thinly sliced
1 cup (250 ml) shredded spinach (alternatively, use green beans, broccoli, or peas)
1 cup (250 ml) grated carrots
½ cup (125 ml) all-purpose flour
1 teaspoon (5 ml) baking powder
½ teaspoon (2.5 ml) salt
½ teaspoon (2.5 ml) ground nutmeg
1 cup (250 ml) Bush Hill Cheese Greek Yoghurt or Lactose free Greek Yoghurt
1 cup (250 ml) grated Bush Hill Cheese Aged Cheddar cheese
5 large eggs
1 tablespoon (15 ml) lemon juice
A pinch of cayenne pepper
Method:
1. Melt the butter in a pan over medium heat and sauté the onion until it becomes soft and golden.
2. Add the chopped parsley, baby marrow, and spinach, and fry for approx. one minute to enhance the flavours.
3. Remove pan from heat. Mix in the flour until well combined, then incorporate the remaining ingredients: sour cream or yoghurt, Aged Cheddar cheese, eggs, lemon juice, and a pinch of cayenne pepper. Stir until everything is evenly mixed.
4. Transfer the mixture into a well-greased flan dish, approximately 26-28 cm in diameter.
5. Bake in a preheated oven at 190°C for about 35 minutes, or until the top is golden-brown and the mixture is firm.
6. Garnish with a sprinkle of chopped parsley or chives, then cut into wedges and serve.
