Leftover Loaf

Leftover Loaf

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Recipe by Nici Wickes Course: Lunch, DinnerCuisine: VegetarianDifficulty: Easy


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Here’s a recipe idea for your weekend. Former NZ Woman’s Weekly Food Editor Nici Wickes’ has created this wonderful Leftover Loaf. Nici says “I make this when I’m doing a fridge clean-out and discover some sagging vegetables and scraps of cheese that need using up – but mostly I make it because it’s absolutely delicious!
Makes 10-12 slices


  • 2 cups cooked or grated veggies – eg carrots, parsnips, spinach, beans, peas, corn

  • 2 2–3 spring onions, sliced thinly

  • Handful fresh herbs, chopped (I use parsley, mint, coriander)

  • 1 cup self-raising flour

  • 5 eggs, lightly beaten

  • 100 g grated or crumbled cheeses + extra for topping

  • ¼ cup olive oil + extra for drizzling

  • ½ tsp salt

  • ¼ tsp black pepper

  • Olive oil – for drizzling


  • Preheat oven to 180 C. Line a standard loaf tin with baking paper.
  • In a large bowl combine grated veggies, spring onion, herbs, flour, eggs, cheese, olive oil, salt and pepper. Mix thoroughly then scrape into lined loaf tin. Sprinkle over a little more cheese and a final drizzle of olive oil.
  • Bake for 40-50 minutes until a skewer comes out clean. Leave to cool for 10-15 minutes before turning out to cool.
  • Slice thickly and top with butter or your favourite chutney – or both!


  • Recipe and image credit: Nici Wickes

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