Carrot and Zucchini Pies

Name: Carrot and Zucchini Pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 muffins, 6 serving(s)
Ingredients: 7 eggs, 59g; 1/2 cup low-fat milk; 2 tablespoons plain flour; 1 cup carrot, coarsely grated; 1 cup zucchini, coarsely grated; 100 g sliced ham, chopped; 1 teaspoon fresh thyme, chopped; 3/4 cup low-fat tasty cheese, grated

Submitted by SweetSense

"A quick and easy savory treat."

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Ready In:: 55mins
Ingredients:: 8
Yields:: 6 muffins
Serves:: 6

ingredients

7 eggs, 59g
¹⁄₂ cup low-fat milk
2 tablespoons plain flour
1 cup carrot, coarsely grated
1 cup zucchini, coarsely grated
100 g sliced ham, chopped
1 teaspoon fresh thyme, chopped
³⁄₄ cup low-fat tasty cheese, grated

directions

Preheat oven to 180°C.
Grease a 6-hole, non-stick Texan muffin pan and line bases with baking paper.
Whisk eggs, milk and flour together in a large bowl until well combined. Stir in carrot, zucchini, ham, thyme and 1/2 cup of the cheese.
Spoon the mixture evenly into prepared pan and sprinkle with remaining grated cheese.
Bake for 35-40 minutes or until mixture is set and lightly browned.
Stand pies in pan for a few minutes before turning out. Serve warm or chilled.