This is a really tasty slice and is easy to make. It’ll go down a treat if you’re having a few people over for lunch or it would be great for dinner in summer with a simple salad. I used golden kumara in mine, but I think after trying it that your typical red variety would taste better. If you are not from New Zealand, you probably know kumara as ‘sweet potatoes’. However, in New Zealand we call them kumara, which is their Maori name. If you want some info about kumara history and the different varieties, the Kaipara Kumara website is a good quick read.
Serves 6 – 8
400g (2 medium) kumara (sweet potatoes) peeled and cut into chunks (I used orange kumara, but I reckon your typical red variety would taste better)
4 rashers rindless bacon, chopped coarsely
6 large eggs
½ cup milk
1 cup grated cheddar cheese
¼ cup fresh chopped parsley
Salt and freshly ground black pepper
3 small tomatoes, sliced
Preheat oven to 200°C. Line a 17cm x 27cm slice tin with baking paper, leaving an overhang on all sides.
Cook the kumara in boiling salted water for 5 minutes or until just tender. Drain and set aside. At the same time, cook the bacon in a frying pan for about 5 minutes to brown. Remove to cool.
Place the eggs and milk in a bowl and whisk to combine. Stir in the kumara, bacon, cheese and parsley. Season well with the salt and pepper.
Pour the mixture into the prepared tin. Arrange the sliced tomatoes over the top. Bake for 35 minutes or until set. Cut into squares and serve warm or cold.
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