Zucchini and Bacon Quiche

The recipe was written by my Grandmother and today still retains its dinner-dish appeal. I can understand why - it is healthy and filled with vegetables (though, even they are hidden from suspecting children), it is delicious and it can be prepared in a matter of minutes.  
Makes 2 quiches; which yields 8 generous servings.

Ingredients
6 shortcut rashers bacon, diced
2 onions, peeled and diced
1 clove garlic, minced
5 large zucchinis, grated
3 large carrots, grated
1/2 cup low fat cheese, grated
7 eggs
1 cup self-raising flour

Method
Preheat oven to 180 degrees (fan-forced) and lightly grease, with spray oil, 2 round 20cm-wide quiche dishes. In a small saucepan, cook the onion and garlic; stirring until onion softens. In a separate saucepan, cook the bacon until cooked but not crispy.  Set both saucepans aside.  In a large bowl, combine the grated zucchini, carrot, cheese, cooked bacon and cooked onion. In a jug, beat together the eggs until light with a whisk.  Pour eggs into zucchini mixture and stir with spoon to combine.  Sift flour over this and stir again until well combined. Pour mixture evenly into prepared dishes.  Bake in oven for 40 minutes, or until golden brown.