With the veg garden producing a lot, zucchini have grown big and collecting a basket of beans every other day, I have to transform and store them. This time I do not just blanch and store in freezer, but cook as a dish to keep, simply reheat to use later on.
Zucchini potato quiche 
Zucchini potato quiche
1. Shred zucchini and potato into thin strips, season with salt, miso, pepper and chili flakes, rest to soften for 15 minutes.
2. Whisk 4 eggs, mix with shredded vegetable.
3. Generously oil a wide baking dish, pour egg veg mixture and sprinkle grated cheese on top, bake at 180˚C until set and golden, around 50 minutes.
4. Serve the portion for the meal, cool the rest, pack into boxes to store in the freezer.
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