Roughly grate the carrots, courgettes, celery and onions.
Lightly fry in a sauté pan with butter, without browning, for 3 minutes.
Mix in the flour, REGILAIT powdered semi-skimmed milk, baking powder and eggs. Thin down the mixture with 100g of cold water and stir until you get an even batter.
Add the pre-cooked vegetables, minced bacon, olives and grated cheese.
Pour the content into a non-stick mould and bake in a hot oven for 1/4 h, then cook at a low temperature for another 20 mins.
Take out of the mould and allow to cool.
Cut into thin slices.

Chef’s tip:
You can use smoked salmon instead of bacon.