Roasted Pumpkin and Zucchini Pies

• 500g pumpkin, trimmed and cut into 2cm pieces
• 1 large zucchini, cut into quarters lengthways and sliced
• 1 red onion, finely chopped
• olive oil spray
• 12 slices wholemeal bread, crusts removed
• 6 KRAFT Swiss Singles, each cut into 4 triangles Target 2 For $5.00 thru 02/06
• 6 eggs, lightly beaten
• 2 tablespoons cream
• salt and pepper, to taste

1. Place pumpkin, zucchini and onion onto a lined baking tray.
2. Spray with oil then bake at 200C for 12 minutes.
3. Roll bread slices flat with a rolling pin.
4. Push into the base of 12 x 1 cup capacity greased Texas muffin pans.
5. Bake in oven for 5 minutes.
6. Divide the KRAFT Swiss Singles evenly between the bases, then top with pumpkin, zucchini and onion.
7. Whisk together the eggs, cream and seasoning then pour over the top.
8. Bake for 15-18 minutes or until egg is cooked.
9. Remove and serve.

zucchini, red onion, olive oil spray, wholemeal bread, swiss singles, eggs, cream, salt

Taken from www.kraftrecipes.com/recipes/roasted-pumpkin-zucchini-pies-110463.aspx (may not work)