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Prosciutto & zucchini pies with feta

  • 0:20 Prep
  • 0:30 Cook
  • Makes 12


  • Olive oil spray
  • 24 thin slices prosciutto
  • 12 eggs
  • 2 tablespoons chopped fresh chives
  • 2 small zucchini, trimmed, thinly sliced diagonally
  • 24 cherry tomatoes, halved
  • 200g feta, crumbled
  • Fresh basil leaves, to serve


  • 1
    Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.
  • 2
    Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.
  • 3
    Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves.

Source: taste.com.au


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