In another place this might be called a frittata (especially if some cream was added to the ingredients), but we went with the more responsible version and anyway, we don’t want to be gilding the lily, or, as Aussies say, putting on the dog!
Basically it is eggs and cheese introduced to your choice of vegetables, cooked together in a way that can be served hot or cold, at table or in a packed lunch. In winter, a big pot of soup and a full tray of this slice are a great lunch or dinner option.
In other words, a great family food that works well as leftovers for the lunch box – not that there were leftovers at the Craftapalooza! All that creativity was hungry work!
PS if you are not familiar with parsnip, give it a go in this recipe – we were very surprised at the distinctive and very pleasant flavour that it brought to otherwise familiar ingredients. I have made lots of dishes like this, but now really prefer them with parsnip than without.
PPS Gluten-free flour works okay in this.