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Prosciutto & zucchini pies with feta
Prosciutto & zucchini pies with feta
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious prosciutto-wrapped pies - ideal for school lunches, weeknight dinners, or picnics. Family-approved!
Ingredients:
  • Olive oil spray
  • 24 thin slices prosciutto
  • 12 eggs
  • 40.00 ml chopped fresh chives
  • 2 small zucchini, trimmed, thinly sliced diagonally
  • 24 cherry tomatoes, halved
  • 200g feta, crumbled
  • Fresh basil leaves, to serve
Instructions:
  • Preheat your oven to 180°C. Grease twelve 150ml-capacity muffin pans with oil and then elegantly drape 2 slices of prosciutto in each pan, allowing them to slightly overlap for a touch of sophistication.
  • Beat eggs in a large jug until smooth. Fold in chives and season with pepper. Pour the mixture evenly into the prepared pans. Arrange zucchini and tomato on top. Bake for 25-30 minutes until eggs are just set. Let it cool for 10 minutes before serving.
  • Use a sharp knife to carefully loosen the pies from the edges of the pans. Sprinkle with feta and garnish with fresh basil leaves.

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