• 500 g potatoes
• 2 large zucchini
• 4 eggs
• ¾ cup milk
• ¾ c cream
• Salt and pepper
• Large pinch of nutmeg

Peel and parboil the potatoes. Allow to cool and then grate. Grate the zucchini and squeeze to remove excess moisture. In a large bowl whisk the eggs, milk, cream and seasonings and then add in the vegetables. Heat a little oil in a heavy bottom saucepan (one with an oven proof handle). Pour in the mixture and cook for 2-3 minutes on the stovetop to set the base. Bake in the oven for 40 minutes at 180 C until golden. Serves 4-6.