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Prosciutto and Zucchini Pies with Fetta Recipe

   
 

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     Prosciutto and Zucchini Pies with Fetta

Category   Breakfast - Brunch
Sub Category   None
Servings   12
Preptime   20 mins - 30 mins

Ingredients
Olive Oil Spray
24 thin slices Prosciutto
12 Eggs
2 tablespoons fresh Chives
2 small Zucchini, trimmed and thinly sliced.
24 cherry tomatoes, halved
200 g Feta, crumbled
Fresh Basil leaves to serve
 

Instructions
Preheat oven to 180 C. Spray 12 muffin pans with Oil. Line each with 2 slices Prosciutto, slightly overlapping.
Whisk the eggs in a large jug. Stir in the Chives and season with Pepper. Divide the Egg mixture between the pans. Top with Zucchini and Tomato.
Bake for 25 - 30 mins or until set and golden. Allow to cool for 10 mins. Run a sharp knife around the edge of each pan to remove the pies. Top with Feta and Basil leaves.


Originally Submitted
10/9/2013





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