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Savoury Quiche Oat Slice

Savoury quiche slice with oats and native mountain pepper, saltbush and basil

min prep 20 mins
min prep 40 mins
serves 8 slices


  • ½ cup (45g) UNCLE TOBYS Traditional Rolled Oats
  • ½ cup (75g) self raising flour
  • ½ cup (80g) wholemeal self raising flour
  • 1 ½ Tbsp ground Oldman Saltbush
  • 1 Tbsp ground Mountain Pepper
  • 2 tsp ground Native Basil
  • 1 ½ cups warrigal greens, blanched and chopped (or 150g frozen spinach, defrosted)
  • 1 large (150g) zucchini, grated
  • 1 medium (150g) onion, grated
  • 1 large (180g) carrot, grated
  • 1 medium (200g) red capsicum, diced finely
  • ½ cup parsley, chopped roughly
  • 1 cup (120g) grated cheese
  • 1 ½ cups (375mL) milk of choice
  • ½ cup (140g) Greek yoghurt
  • 5 eggs, beaten
  • ¼ cup (60mL) olive oil
Claudine 3



  1. Preheat oven to 180°C/160°C fan forced. Lightly grease a 30cm x 22cm rectangular baking dish.
  2. Place UNCLE TOBYS Traditional Rolled Oats into a food processor or blender and process until oats have the consistency of grainy flour.
  3. In a large bowl, place ground oats, self raising flour, wholemeal self raising flour, Oldman Saltbush, Mountain Pepper, Mountain Pepper and Native Basil. Mix until well combined.
  4. To flour mixture, add warrigal greens, zucchini, onion, carrot, capsicum, parsley and cheese. Mix gently.
  5. Add milk, yoghurt, eggs and olive oil to flour and vegetable mixture. Mix until combined. Pour into baking dish and bake for 35-40 minutes or until golden on top and skewer comes out clean.

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