Carrot and Zucchini Pies

• 7 eggs, 59g
• 12 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
• 34 cup low-fat tasty cheese, grated

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

eggs, lowfat milk, flour, carrot, zucchini, ham, fresh thyme, lowfat tasty cheese

Taken from www.food.com/recipe/carrot-and-zucchini-pies-484611 (may not work)